One of the best things about Florida is the abundance of year-round fresh fruits, vegetables, and seafood. When the kids were here for the holiday, we tended to eat out more than usual however with their departure we find eating in to be healthy and economical.There are multiple farmer's market during the week within a 10 mile radius, but we tend to favor Wednesday's at Marco Island's Veteran's Park, a 2 mile walk from our condo. Last week we emphasized mangos, avocados, blueberries, strawberries, Honeybell oranges and onions in our bounty. Ron enjoys cooking both seafood and meat, so he often takes charge of the entree. I like getting creative with some of the side dishes so I was happy to make a salsa to compliment his inspired shirmp recipe, one he has made for years. This, as well as his Shrimp and Grits recipe, was a go-to favorite during the holidays.
Rather than using Sriracha Sauce for today's recipe, we opted for a habanero sauce called Barnacle Blaster from our favorite tiki bar, The Snook Inn! Ron's Island Shrimp with Mango Salsa and Avocado www.kulinarian.com/recipes/ron-s-island-shrimp-with-mango-salsa-and-avocado?embed=link
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