Pictures *at last*

For some unknown reason, the pictures that I took of the teriyaki steak have disappeared from my phone.  The original recipe for the marinade, in addition to pictures, by Lisa, can be found at Cook Lisa Cook.  I basically used her exact recipe, but changed out the dry mustard for a couple heaping tablespoons of country dijon (I had none of the dry mustard).  Due to this, I won't post the recipe directly on my own blog, since: 1) it isn't my own; and 2) I did very little to alter it.  So please imagine a nice photo of some delicious steaks below.

Almost two weeks ago, I also mentioned making a  Shrimp Salad, but never got around to posting pictures of it.  Well, I've finally gotten to it!

Again, I modified Lisa's recipe based on what I had in my own fridge - and also a few ingredients that I felt like including.  But if anyone would like to see the original recipe, then it's right here.  Also, I scaled everything down a bit, since I was making this for just a few people.

Ingredients: (for my version)

• 1 lb shrimp, preferably small/medium (any size except those tiny salad shrimp will do)
• 1 Hass avocado (diced)
• 1 Florida avocado (diced)
• 1 medium shallot (finely minced)
• 1 tbsp. garlic (minced)
• 1 - 2 tsp. salt
• 1 - 2 tsp. black pepper
• 2 tsp. red chili flakes
• 2 tbsp. extra virgin olive oil
• juice of 1 lemon
• 2 - 3 medium tomatoes (chopped)
• 1/4 cup cilantro (minced)

Directions:

1. Cook shrimp using any preferred method (boiling, steaming, etc.)
2. Combine cooked shrimp with all other ingredients, being sure to mix well.
3. Shrimp salad can be eaten right away, or be put into the refrigerator to chill for several hours or overnight (*I prefer letting it sit to chill for a bit).  Either way, enjoy!