Hello Everyone! We are back from Mexico. 🙂 And what a fantastic time we had. The wedding was beautiful and the weather was outstanding. But I am glad to be home, on my couch with a glass of wine, finally returning to my blog. We stayed at a beautiful resort overlooking the famous Lands End or El Arco de Cabo San Lucas, a distinctive rock formation with an incredible beach. On one side of the rocks at the Sea of Cortez is “Lovers Beach” where we spend countless hours splashing in the water. On the other, the Pacific side, the “Divorce Beach” named for the extremely dangerous swimming conditions due to its strong current.
Nevertheless, the water was warm, food and drink was plenty and we all had a relaxing but fun time. I wish we had a few more days as our little munchkin got brave enough to try to learn how to swim on the last day. She made a new bestie and had the time of her life. Hubby and I had a blast as well.
We celebrated the wedding and enjoyed the trip.
My sister’s wedding was beautiful. She looked stunning in her gorgeous dress. I am so happy for the beautiful couple and their new family.
I must admit the food in Cabo San Lucas is not as great as the food in Cancun, however we did find an amazing restaurant called Hacienda Cocina y Cantina. Where do I begin. I’ll start with a great beer I had called a Cubana Michelada, Mexican Beer over Hacienda tabasco mix with worcestershire sauce, maggi, lime and salt rim. YUMMMMM. For an appetizer we shared a seafood pozole and an octopus, calamari, zucchini salad in garlic cream sauce. Simply FANTASTIC! Kurt had a Molcajete – skirt steak, grilled chicken, chorizo, guero chile, panela cheese, black beans, avocado all served in a hot Molcajete. I had the best desert that had ever hit my mouth – four milk cake, moist, lightly sweet served with a berry compote and vanilla bean ice cream. I swore I was only going to take a bite, yeah right, I ate the entire thing. 🙂
Inspired by our trip, I wanted to make a simple dish with a Mexican twist. At the pool at our resort we had lightly seared shrimp with cilantro and lime and my inspiration for dinner was born from that dish and a combination of salsa’s I had while in Cabo. I made a mango chile salsa with cilantro lime shrimp and served it with black bean and corn salsa.
The entire dinner took under an hour to make and it was incredibly satisfying. I started by making the mango chile salsa. I roasted a tomato, an onion, garlic and pasilla chiles. I blended it all with mango, oregano, ancho chile powder, salt and habanero flakes for extra heat.
Then strained it and served hot with seared shrimp. I simply heated olive oil added shrimp, garlic, lime juice, cilantro and scallions.
Just a few more pictures of the wedding and the celebrations if you are interested. The fire dancers were gorgeous and setting the lanterns into the sky was even better.
Lighting up the lanterns was so much fun.
I enjoyed being the Maid of Honor. 🙂
And simply had a great time.
Cilantro Lime Shrimp with Mango Chile Salsa
- Mango Chile Salsa
- 2 dry pasilla chiles, stems and seeds removed
- 2 garlic cloves, peeled
- 1 medium onion, quartered
- 1 tomato, halved
- 2 tbsp mexican oregano
- 1 tbsp salt
- 1 tbsp ancho chile powder (use regular chile powder is cant find ancho)
- 1/4 tsp habanero flakes (optional)
- 1 1/4 cup water
- 1 mango, cubed
- Cilantro Lime Shrimp
- 16 peeled and deveined shrimp
- 1 garlic clove, finely chopped
- 1 tbsp cilantro
- 1 1/2 tbsp scallions
- 1/2 fresh lime juice
- 2 tbsp olive oil
- salt and pepper to taste
- Mango Chile Salsa
- 1. Toast chiles in a pan 2-3 min on each side. Move to a bowl, top with hot water and cover with a plate. Let sit about 15 min,
- 2. Meanwhile, turn the oven to broil and roast tomatoes, onion and garlic 8 minutes on each side until slightly charred.
- 3. Add remaining ingredients to a blender and pulse until smooth. Strain through a strainer. Set aside.
- Cilantro Lime Shrimp
- 1. Preheat olive oil, add garlic and shrimp, season with salt and pepper, saute until browned on each side.
- 2. Add freshly squeezed lime juice, scallions and cilantro. Cook 1 minute. Turn of the heat.
- 3. Serve over the mango chile salsa.