Spicy Pineapple Shrimp Packet

1 LB medium shrimp (whatever your preference as far as cleaning, shells, veins, etc)
1 C chopped pineapple
1 C chopped bell pepper
1 tsp minced ginger
1 TBLSP minced garlic
2 TBLSP Sechwan Sauce or Siracha
1/2 C onion, chopped
2 TBLSP coconut oil
salt and pepper to taste

Make a foil square big enough to hold all the ingredients. Preheat oven to 400 degrees. Clean shrimp, shell shrimp if needed or as desired. Mix all  ingredients in bowl and pour over foil square. Seal and place on sheet pan. Cook in oven for 20-25 minutes or until shrimp are done (red/pink and curled). Serve over quinoa.

Carrot Salad

In the summer time, I love salads. Green leafy, potato, cucmber and tomato or even Carrot salad. I get it at buffet stops when the have it, and I just love how the taste of pineapple, raisin and carrots send back home to when I was 8 or 9 and Mom made it. Yum. I have tweaked the recipe some for this version, thus making it my own. Hope you enjoy!

What you need:

4-5 Large carrots, washed and peeled
1/2 C dried cranberries
1/2 C diced pineapple
1/4 TBLSP tarragon
1/4 TBSLP celery seed
1/4 C mayo
1/4 C the other sammie spread known as "salad dressing"

Shred carrots (I have a grater that slips over a bowl I got from IKEA)into a bowl. Add cranberries, pineapple and herbs. Spoon mayo and dressing ontop, stir until just wet. Set in refridgerator and stir every so often. Serve cold, when completely chilled. Serves 4 people. A great side dish with hamburgers, hotdogs, any summer time type food....