(Bruce Wolf, The Cannabist)

Shrimp sauté over an avocado makes a citrusy, summery salad (recipe)

There is this awesome restaurant in Seattle called Geo’s that serves terrific Cuban and Creole food. I am writing a book on the food of Seattle and this place is a favorite. So damn good. I am using one of their recipes in the book (thanks, Geo and Kim!), and this is my medicated adaptation of the recipe. Actually it is very different, but Geo’s recipe got me thinking. And his recipe will be in my book, without cannabis. But it is Seattle, so there are excellent possibilities of enjoying a meal there under the delightful influence.

I have medicated the canna-olive oil with the hybrid strain Blue Dream. I found it uplifting and definitely helped me to relax, though it did not make me sleepy. The smell and taste are on the sweet side, and the weed taste did not come through at all.

Some people like to taste the weed in their food, and some do not. Personally, I think that a hint is nice, psychologically it helps to prepare me for the medible experience. It’s an herb, and I like the taste of it. Let me know if you like to taste the weed in your medibles.

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Shrimp sauté over an avocado

Serves 2

2 tablespoons canna-olive oil

½ large red onion, thinly sliced

2 cloves garlic, minced

10 shrimp, cut in large chunks

2 grapefruits, peeled and sectioned

1 teaspoon honey

Juice of ½ lemon

Salt and pepper to taste

1 avocado, cut in half, pitted, peeled, thinly sliced and drizzled with lemon.

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1. In a large skillet heat the canna-olive oil. Add the onion and garlic and sauté for 3-4 minutes.

2. Add the shrimp and cook until pink, an additional 4-5 minutes. Remove to a medium bowl, making sure to add all the canna-oil.

3. Add the remaining ingredients to the bowl except the avocado. Toss gently to combine.

4. Arrange the avocado slices on two plates. Spoon the warm shrimp salad over the top. Enjoy!

More Kitchen Kush: What else do you feel like making? We’ve got the recipes sorted,
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