Judge not, lest ye miss out!

Don't judge a HOME by it's photos

Kim Jordan talks about the value of getting out to see a HOME in person versus just flitting through the photos online. Plus, the value of using a REALTOR® who provides high quality photography!

Avocado & roasted shrimp salad

an easy, spicy summertime favorite



  • 1 pound of large, shelled and deveined shrimp
  • 1 thinly-sliced avocado
  • 3 seeded and sliced poblano peppers
  • 1 Tablespoon of canola oil
  • 2 teaspoons of chili powder
  • 2 sliced, medium shallots
  • 4 sliced radishes
  • 3 Tablespoons of lime juice
  • ½ teaspoon of salt
  • Enough mixed greens to serve 4


  1. Preheat the oven to 450°
  2. Gently toss the shallots and poblano peppers in the canola oil and chili powder.
  3. Arrange the shallots and poblano peppers on a baking sheet and allow them to roast in the oven for about 20 minutes.
  4. Add the shrimp to the baking sheet and roast all three ingredients for another five minutes.
  5. Allow the shrimp, shallots, and poblano peppers to cool to an edible temperature.
  6. Combine the shrimp, shallots, and poblano peppers into a large salad dish along with the radishes, lime juice, salt and mixed greens. Mix everything gently until the ingredients are evenly distributed.

Serve topped with avocado and enjoy!.