…okay, so maybe I slap them in my thoughts. But, it makes sense I have the urge.
In my opinion, Monday, or MOANday, is the first day of a long-ass week of work AND the day everyone has chosen to be pissed off about everything because the weekend is over….except for the girl who sacks my groceries at Whole Foods. She clearly suffers from “cheer damage” and is ALWAYS happy. We all know that one cheerleader from high school who constantly spoke at volume 11 and never snapped out of that role. You know the type…and if you ARE the type, then I’m talking about you. That “happy happy” in my face is just too much on Mondays. Consider yourself slapped. Monday is also the day most heart attacks occur. People are coming out of a relaxing weekend only to be hit again with the stresses of the work week. Combine that with the “road-ragers” who are late to work and you have got a formula for assholary all around us. It is no wonder Mondays have gotten such a bad rap!
Last Monday, I wanted to slap the fishmonger for not packing my shrimp in ice. Then I wanted to slap the shrimp for having so much roe inside of them. I could have listened to War and Peace on audible during the time it took me to devein those bitches. Then it dawned on me. No one is in control of how I feel but me. Was I really going to choose to be irritated by these small annoyances? Suddenly, my mindset seemed ridiculous. Maybe we need more cheer-damaged individuals out there to set the tone for our day so we don’t want to slap everyone…..
…screw that..who will I slap today?!?! Shrimp, anyone?
Grilled Chicken and Shrimp Salad with Pears and Poppy Lime Vinaigrette
2 boneless skinless chicken breasts
1 lb fresh or frozen raw shrimp, shelled and deveined
1 heaping tsp local honey
juice of 1 1/2 limes
2 tbsp olive oil
1/2 tsp poppy seeds
1/4 tsp kosher salt
1/2 tsp white wine vinegar
salad greens such as arugula, spinach, spring mix, or romaine
1 pear, cored and sliced
1/2 cup Craisins
Prepare chicken and shrimp in your favorite seasoning or marinade. I just use salt, pepper, and olive oil. Skewer shrimp for easier grilling.
While grill is heating to 450-500 degrees, prepare vinaigrette. Combine honey, lime juice, olive oil, poppy seeds, salt, and vinegar into a small bowl. Whisk until fully incorporated. Place in refrigerator to chill.
Grill chicken 5 to 6 minutes on each side or until internal temperature is 165 degrees. Remove and place on a baking sheet then cover in foil to keep warm. Grill shrimp for 2 to 3 minutes on each side or until pink. Remove and place with chicken.
To assemble salad, Place greens, pear slices, and Craisins onto plate. Add chicken and shrimp to top of the salad and drizzle with vinaigrette and serve.