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Prep
Difficulty
Easy
Time
Estimate
1 hour
Place the sweet potatoes in the oven. Soak the wooden skewers if using. Marinate the shrimp. Chop and toss together the Spring Fiesta Salad and the Lime Slaw. Thread the shrimp on the skewers. Once the sweet potatoes are hot and soft to the touch, grill the shrimp. Next, open up the sweet potatoes and stuff them with the salad, slaw, and top with the shrimp.
Whole sweet potatoes tossed in the oven until tender are just about the easiest base to a great meal. Once out of the oven, there are so many possibilities, eating the skin adds nutrients, while peeling it away leaves you with a sweet mash to be devoured. A bit of salt, butter or coconut oil will complete this dishes divine simplicity.
The essence of a margarita marinates shrimp that is grilled and finished with lime and a sprinkle of coarse salt. Cook on the grill or with your broiler until thoroughly pink and just barely firm to the touch.
A cross between a salad and an incredible fruity salsa, enjoy a medley of sweet & savory flavors. Peppers & tomatoes are not quite in season at the start of spring, so try this is the perfect pre-summer mexican salad. Substitute oranges, bananas or pineapple, if fresh mangoes are unavailable. Serve on top of greens as a main or side dish. Alternatively, serve this at a party with a bowl of chips and guacamole.
Two simple ingredients come together to add crunch and veggies to tacos or other Mexican dishes. If you want to add another element add in a couple tablespoons of roughly chopped cilantro.
