Curry Shrimp Chopped Salad, Grilled Salmon, Spicy Chicken Legs

• PRODUCE
• Brocolli
• Lemon
• Asparagus
• 1 head red leaf lettuce
• 1 ear corn
• red onion
  1 mango
  avocado
  7 limes
  Basil
  Rosemary
  4 garic cloves
• • 
    
  • PROTEIN
  • ¾ pound raw shrimp, peeled
  • 12 chicken legs
  • 6 salmon fillets
  • 
    
  • DAIRY
  • • ¼ cup non-fat plain yogurt
    • Butter
    • Milk
    • 
      
    • PANTRY
    • EVOO
    • Vegetable oil
    • Paprika
    • Kosher Salt
    • Pepper
    • Yellow Curry Powder
    • White wine vinegar
    • Crushed red pepper
    • Flour
    • Dijon Mustard
    • Dry white wine

• • http://www.theroastedroot.net/curry-shrimp-chopped-salad-with-creamy-avocado-dressing/
  • 
    
  • http://www.sunset.com/food-wine/fast-fresh/quick-easy-summer-dinners-recipes/grilled-salmon-mustard-wine-sauce_2  
  • (serve with steamed or roasted brocolli)
  • 
    
  • Spicy Grilled Chicken Legs
  • Marinate chicken legs, for at least 8 hours, in a large ziploc with:
  • 1C Vegetable oil
  • 1/4C crushed red pepper
  • 1C Fresh Lime Juice
  • 1/8C Kosher salt
  • 
    
  • Grill, medium heat, constantly turning until thouroughly cooked.  Serve with Grilled Asparagus.