Shrimp, Doc Style

A health kick has changed my diet to a significant degree in recent months, the biggest change being the virtual elimination of carbs. Grains, sugars, and starches are the axis of evil for us anti-carbers, and so many of my favorite foods, such as french fries, homemade popcorn, and even the tomato-avocado sandwich described in a earlier post are off the table.

The word "virtual" must, of course, imply the occasional cheat. After all, I want to be healthy to live, not live to be healthy, and so a few of my favorites, such as my sister's peanut butter pie... a Thanksgiving tradition... are not to be denied.

I have also taken to creating dinners consisting of high-quality components... good substrate in the words of my brother-in-law... and tonight's creation was centered around wild-caught, El Salvadorian shrimp. These beauties were huge, and a pound yielded about a dozen pieces. The shrimp were pan-fried and seasoned with Docspice, which I will describe below.

Now, before folks start objecting to the contradiction between frying food and being healthy, consider that I used organic, cold-pressed coconut oil for the task. Anyone who has ever enjoyed the famous appetizer at Outback Steakhouse knows that coconut and shrimp are awesome together, and frying these babies in coconut oil imparted a subtle, but perfectly-infused undertone of coconut flavor.

The main seasoning was Docspice, which is a concoction of chili powder, cayenne pepper, garlic powder, onion powder, seasoned salt, and a dash of ground black pepper. Docspice goes quite well on just about anything... red meats, chicken, and even the forbidden popcorn. The beauty of the spice is that I don't measure anything. I just go by aroma, so each batch comes out different than the last... keeps things interesting.

As a side dish, the wife put together a few stacks of thick-sliced tomatoes with mozzarella cheese and home-grown, Italian basil. She prefers aged balsamic and sliced onion as a top-off, while I tend to just use a dash of olive oil.

Dessert these days tends to be some form of sliced fruit, and we went a little to the eccentric side today with cactus pears, also known as prickly pears. Many people don't even know a cactus fruit exists, and if you've never tried these, they are a must.

Overall, it was a meal to be repeated.

Recipe: The Best Avocado Sandwich Ever

One of the greatest conveniences brought to our lives by the Internet is free access to just about any recipe on the planet. I mean, if you want to know how to make anything from a chicken curry dish to homemade butter, the recipes are at your fingertips. No more slugging around in libraries and bookstores to waste hours of your life for the privilege of paying $25 for a recipe that may not be exactly to your taste. Now you can spend a half hour reading dozens of recipes and putting them together to make your dish just the way you like.

What's more, if you are so inclined, is the ability to share recipes. I happen to be one of those people so inclined, and so I offer the blueprint to construct a favorite sandwich: the avocado.

You will need:

• A ripe avocado
• A ripe tomato
• Swiss cheese
• Fresh basil
• Virgin olive oil
• Sea salt
• Whole grain bread
  

Now, sandwich construction is not all that difficult, and given a list of ingredients, anyone could complete the task. However, I would offer a few particulars that make this sandwich a mouth-waterer:

First, the bread I use is very specific: the five-grain Italian bread made at Publix bakeries. I've tried several breads, both white and wheat, and none of them complement the other ingredients as well as this one. Second, apply the olive oil directly to the bread and spread it like butter. This direct application to the bread will help mix the flavors in the appropriate order when you bite the sandwich.

The choice of avocado is important, as well. I have found that Hass avocados offer the best combination of flavor and texture. You want one that is malleable when squeezed, but not too soft.

Also, go to your local farmer's market and pick out vine-ripened tomatoes, if possible. The finest quality of this sandwich is the mixture of aromas that hit your nostrils just before you sink your teeth into it, and the scent of a ripe tomato is crucial. Oh, and by the way, "fresh" basil means picking leaves directly from the plant. Using the dried variety is like adding dust to a sandwich.

Thinly-sliced cheese and a touch of sea salt are optional, depending on taste, but you will always find them on my own sandwich.

Bon apetit!