Recipe: Fruit Salad with Baby Shrimps and Toasted Coconut

(Click the above to view 4 pictures. Best viewed with Internet Explorer 7.) I am back to the normal posting cycle and most importantly, the comfort of my home. Let's just say that I am just very happy to be home, so much so that I was practically lying there on my bed and couch for the whole weekend--doing nothing and consuming only Indomie instant noodles but still feeling utterly happy. Happiness lies in the fact that I can just relax and sleep on my own bed, under my own roof, and be with my LK...it's a bliss. Anyway, I am also glad that I didn't have to make something just for the sake of creating new content for my blog; I have quite a few recipes saved in my draft--dishes that I'd made prior to my recent trips but haven't had a chance to post, for example, this luscious looking tropical fruit salad... If you recall, I made some jerk chicken skewers with mandarin oranges salsa, so this fruit salad was the leftover result of that post. I tossed in baby shrimps, a mango, topped the fruit salad with toasted coconut and got a healthy and light meal. This is especially refreshing for those in Southern California now because of the heat wave, so here is the recipe to share with you. Recipe: Tropical Fruit Salad with Baby Shrimps and Toasted Coconut Ingredients: 1 can mandarin oranges 1 mango (cut into small cubes) 1 tablespoon honey 5 Italian basil leaves (chopped finely) 1/4 small onion 1 lime (extract juice) 1/4 cup baby shrimp 2 tablespoons grated coconut (toast the coconut in a skillet until golden brown) Method: Toss all the ingredients above in a mixing bowl and chill in the fridge for at least an hour. Serve cold and topped with toasted coconut.