Chile Group Restaurants A Paradise RealtyFran Maxon Real Estate, Inc. Sato Real Estate Boyd Realty

Vol. 17 No. 41 - July 26, 2017


Locals know best

Anna Maria Island Sun News Story


Fresh mango salsa pairs well with citrus grilled shrimp.

I had just turned 20 when I got a job leading events around the country. This would usually mean too many airport meals and about five nights a week in cities where I had never been. Which resulted in basically saying goodbye to home-cooking and depending solely on eating every meal out. It was like my very own broke college kid version of "Eat, Pray, Love," but more like eating a lot, praying I don’t get sick and loving every indulgent bite.

I gave m

yself two food travel rules:

1) I couldn’t eat at national chain restaurants.

2) I would eat whatever dish for which the city was famous.

My motto: Eat what you’re supposed to eat, where you’re supposed to be eating it. Lobster rolls in Boston, BBQ in Alabama, fish tacos in Malibu, a 32-ounce prime rib in Chicago. OK, maybe that’s not necessarily a Chicago staple, but it should be a thing everywhere.

I learned a lot while eating my way across the U.S., like trust the locals’ recommendation over all else, always say yes to adding cheese, and when they say Nashville hot chicken, they really mean hot.

But the best part was, I got to come home to the best and freshest seafood in the country. So, when you head to your favorite local restaurant and the wait’s a little long, give them a break. The tourists are eating what they’re supposed to be eating, where they’re supposed to be eating it.

Citrus Grilled Shrimp


• 12 skewers (if wooden, soak in water for 30 minutes)

• 1 lb. fresh raw shrimp, peeled and deveined

• ½ c. fresh squeezed orange juice

• ¼ c. fresh squeezed lemon juice

• ¼ c. fresh squeezed lemon juice

• 2 garlic cloves, minced

• 1 tsp. fresh thyme, chopped

• ¼ tsp. cayenne pepper

• ½ tsp. salt


Combine citrus juices, fresh thyme and spices in large bowl. Add peeled and deveined fresh shrimp, cover and refrigerate, allowing to marinate for 30 minutes.

Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Serve shrimp arranged over a bed of greens along with fresh mango salsa.

Fresh Mango Salsa


• 3 ripe mangos, diced

• 1 medium red bell pepper, chopped

• ¼ c. fresh cilantro leaves, chopped

• 1 pineapple, diced


In a bowl, combine the prepared mango, bell pepper, pineapple, and cilantro. For best flavor, let the salsa rest for 10 minutes or longer.

AMISUN ~ The Island's Award-Winning Newspaper