–shrimp (one-half package, thawed from frozen, peeled, deveined, tail off)
–apple (peeled and chopped finely)
–Vidalia onion (one-half, medium, finely chopped)
–banana pepper (fresh, one-fourth pepper, chopped finely)
–sugar (1 tablespoon)
–cilantro (fresh if possible)
–toasted walnuts (1 handful)
–miniature carrots (one-half package, fresh)
–spinach (fresh, package)
–dill (fresh if possible)
–salt and pepper
1 – Thaw the shrimp overnight in the refrigerator. Rinse well. Place in a large, wide-mouthed, baking dish in 1 layer. Add a little water. Microwave for 3 minutes on high. When finished, submerge the shrimp in cold water. Keep in the refrigerator until time for dinner.
2 – Peel and chop, finely, 1 apple. Peel and chop finely 1 Vidalia onion. Place apple and onion in a mixing bowl. Sprinkle with lime juice. Chop finely one-fourth banana pepper, and add to the bowl. Add 1 handful of walnuts to the bowl. Season with ginger, salt, 1 tablespoon of sugar, and cilantro. Stir well. Keep in refrigerator until time for dinner. (If making the salsa ahead, do not add walnuts until just before dinner.)
3 – Place the carrots in a covered baking dish with a little water. Season with dill, salt, pepper, and olive oil. Microwave on high for 5 minutes (longer if want more tender carrots).
4 – Place the spinach in a covered baking dish with 1 inch of water. Season with salt, pepper, garlic, and olive oil. Microwave on high for 5 minutes.
5 – Serve the shrimp cold, with the salsa, and the carrots and spinach as sides.
–salsa adapted from Christine Muhlke’s web site; other recipes original.