I’m happy to say that I survived my first week of work. The best part is that I really, really like my job so far and I think it’s only going to get better!

I am also happy to report that we are 90% moved in. Madison is finally starting to feel like home. We have a bed, our laptops, and most importantly – internet. The hardest part of having two homes is not having access to all of my cooking gadgets all the time. I had a difficult time deciding if I wanted to bring my stand mixer or my hand mixer (hand mixer won, due to space), a blender or a food processor (blender… but I think that I might end up getting the food processor anyway), what pots and pans to bring… I’m still not 100% satisfied with my decisions, but that will eventually get figured out, too.

The downside to this move is I haven’t been cooking a lot. We’ve been living off of sandwiches, salads, and pasta mixed with ground turkey and the tomato sauce I canned last summer. Nothing too exciting. I do have a shrimp dish that I made pre-move, though! The whole time I was eating this I was thinking about Scott Conant, a judge on Chopped, who hates raw onion. If you haven’t seen him on the show before, you will just have to trust me when I say that this man hates raw onion with a passion. He tears apart every.single.chef that uses it in their dish. If you are like Scott and hate raw onion, this dish probably isn’t for you. If you do like raw onions, then continue on!

Shrimp with Mango, Lime and Radish Salsa
slightly adapted from Food Network

1 1/2 pounds large uncooked shrimp, peeled
1/4 cup extra virgin olive oil, divided
1 lemon, juiced
kosher salt
freshly ground black pepper

for the salsa:
3 limes
2 mangoes, diced
4 radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 cup cilantro leaves, chopped
2 tablespoons extra virgin olive oil
kosher salt
freshly ground black pepper

1. In a large bowl, whisk together 2 tablespoons olive oil, lemon, salt and pepper. Toss with shrimp until well combined. Cover and place in the refrigerator and let marinate for 45 minutes. Heat remaining olive oil in a large pan over medium-high heat. Cook shrimp until they turn pink, turning once.
2. Remove segments from the limes by cutting off both ends. Place lime on one cut end and with a small, sharp knife, cut off the pith and peel. When all peel and pith is removed, carefully cut between the membrane to remove the lime segments.
3. Place lime segments in a large bowl. squeeze juice from the lime membranes into the bowl. Add remaining ingredients and toss to combine. Place cooked shrimp on top and serve immediately.