shrimp salad with serrano-mint sauce.

My longest term relationship has been with the gym, and I have put a LOT of time into making it work. We first got together in high school, had a trial separation in college, and got back together right before I moved to New York. We’ve been going strong for four years now, and I am bored out of my skull. I’ve tried different things to keep it interesting, but there are only so many options within those confined walls. As a result, I’ve been looking elsewhere for satisfaction. The track and I have had a well publicized affair, but that’s not the only time I’ve strayed. I recently went to Mexico, and the pool and I had some really good times. We’re talking handstand contests, somersaults, et al. Also, what better way to rehydrate than with a swim up bar and giant frozen cocktails? Sorry, Poland Spring. I appreciate a good sport cap, but Pina Colada won this round.

gym assassin

Also, is it any accident that all the girls with the sickest bodies in Mexico were major yogis? Methinks not. I’m all about the yoga now. I was warned that it would change my body, muscle-y-wise, and I’ll be damned if it hasn’t already. I’ve gone maybe five times in the last two weeks, and I honestly look longer and leaner. Seriously, I think my spine went off and elongated itself. Or maybe it’s all in my head, but I’ll take it.

As far as the food goes, I had something like 20 Mexican meals in a row. Not only was I in Puerto Vallarta eating beer battered fish tacos daily, but then, without skipping a beat, I headed to Austin and had street truck tacos and queso for three days straight. Eventually, I returned to NYC with habanero swimming in my veins, and met a friend for brunch at the legit Mexican place down the street. Two days later, I met another friend for dinner and had – wait for it – Mexican food. Think I’ve had my fill? Nah. Although if my metabolism could talk, it would say, “Listen, my dear. Throw me a bone and deprive yourself of chips and salsa for, like, one day.” And I’d say, “You can handle this. Take it all, bitch.” And it would get all pouty and defiant, and I really hate when it’s like that. So to maintain peace, I’m taking a brief departure from all the huevos rancheros and the like.

I made a beautiful little salad the other night that had a fair amount of Mexican flavors, though. It called for:

Ingredients:

1/4 lb pre-cooked shrimp

2 cups baby spinach

1/4 sliced avocado

5 sliced roma tomatoes

chopped cilantro

1/4 lb baby portabella mushrooms, sliced

It started with some shrimp that I bought pre-cooked at Whole Foods. I sauteed some baby portabella mushrooms in olive oil, salt and pepper, and then heated the shrimp in there as well. I sliced the avocado and tomatoes, threw those on top of the spinach, and then added the mushrooms and shrimp as well. I topped the whole mix with the chopped cilantro, and then made this Bobby Flay serrano-mint sauce to use as dressing. It was the spiciest thing I’ve made in ages, and it calls for:

Ingredients:

1 c mint leaves

2 serrano chiles, chopped

4 cloves garlic, chopped

1 piece fresh ginger, peeled and chopped

2 teaspoons Agave nectar (Bobby calls for sugar; I didn’t have)

1/4 c white wine vinegar

salt

You throw all ingredients in a blender and pulse until mixed. I drizzled it atop the salad. Even after my two week Mexican food bender, I found it to be just slightly too spicy. I added a little more agave nectar, but the mint, ginger, white wine vinegar and chiles quadruple-teamed each other to make a pretty potent sauce. Anyways, see below for the delicious final product. It may have sacrificed half my stomach lining, but what a way to go:

shrimp salad with serrano-mint sauce