Shrimp “Grok-amole” Salad

August 14, 2010

Some meals are just meant to be eaten underneath a bright blue sky with the hot summer sun shining down, and in our opinion, Shrimp “Grok-amole” is one of them. Cold, plump shrimp doused liberally in lime juice and tossed with juicy red tomatoes, crunchy orange pepper, spicy jalapeño and as many avocados as you can fit in the bowl is our idea of good summer eating. Shrimp “Grok-amole” salad is refreshing, nutritious and (this might be the best part) you don’t have to turn on an oven, stove or grill to make it. Just get out your knife and start chopping.

Thank Amanda Low for inventing Shrimp “Grok-amole” salad, which kicks off a new theme (seafood) for the Primal Blueprint Reader-Created Cookbook contest. Amanda lives on the Vancouver Island coast and enjoys an abundance of fresh seafood that she buys from fisherman at the town dock. In fact, Spot Prawns […]

Original post by Mark Sisson

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