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In 1991 Billy and Akaisha Kaderli retired at the age of 38. Now, into their 3rd decade of this financially independent lifestyle, they invite you to take advantage of their wisdom and experience.

Lunching in Style

Billy and Akaisha Kaderli

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One of the things we like to focus on, is the "Lifestyle" part of the "RetireEarly" moniker.

We believe that if you know how to create more "style" in your life, you can live well on less.

To illustrate this point, we are sharing below a recent meal we had at home, and how all of that came about. We prefer to eat a more substantial meal in the midday, and have a small salad or something lighter in the evening. This custom became a habit once we started traveling internationally.

A local restaurant in Chapala, El Cozumel, specializes in cheese stuffed shrimp wrapped in bacon. For our lunch this particular day, Billy decided to create his version of this dish.



Our special lunch

Our special lunch

A delicious chilled Argentine Chardonnay at about $3.50US per bottle, jumbo shrimp at under $6USD per pound, and a local baked flan for a little over $1USD. Freshly baked bread sold daily at the Plaza Mercado for about 25 cents per loaf. Bacon runs about $2.50 a pound.

This is how Billy put the meal together.

The thickly sliced bacon was cut into smaller sections, cooked off beforehand and placed on a paper towel so the extra fat drained off. Billy peeled and de-veined the shrimp, cutting them into pieces.

Once the shrimp were sliced, Billy tossed them in a bowl with olive oil, chopped garlic, and Cajun spices with a squeeze of fresh lime. Then he let it sit while he sectioned the brilliant red Romano tomatoes and quartered the whole mushrooms.

A balio, a common bread loaf in Chapala, Mexico was sliced thin then grilled with fresh garlic butter on a comala (a flat grilling pan).


A closer look

A closer look

In a pan on a hot flame, the shrimp and mushrooms were cooked, then tomatoes and cooked bacon pieces were added. A splash of white wine to deglaze the pan and shrimp stock was added and reduced. The shrimp, tomatoes and mushrooms were placed on the plate with a slotted spoon then pieces of butter were added to bring the sauce together. Finally, he spooned the sauce over the shrimp.

All the flavors married well, with the bacon giving a distinctive character to the shrimp dish. Crisp garlic bread was there to sop up the delicious sauce.

Simple and easy to make, our lunch was exquisite and tasty!

UP-style your Lifestyle with this yummy dish!


About the Authors

Billy and Akaisha Kaderli are recognized retirement experts and internationally published authors on topics of finance, medical tourism and world travel. With the wealth of information they share on their award winning website, they have been helping people achieve their own retirement dreams since 1991. They wrote the popular books, The Adventurer’s Guide to Early Retirement and Your Retirement Dream IS Possible available on their website bookstore or on

Retire Early Lifestyle appeals to a different kind of person – the person who prizes their independence, values their time, and who doesn’t want to mindlessly follow the crowd.

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