Recently went down to the Florida Keys for a girls weekend. It was just what the doctor ordered. Very relaxing, a little bit silly, with lots of good food and drink. While lying on the couch watching the Food Network, saw Ina Garten (aka the Barefoot Contessa) make a delicious roasted shrimp salad. It was full of orange flavor, dill and red onion. I was so inspired, we bought the ingredients at the local grocery store the next day and whipped it up. It took ten minutes to make, was delicious and even better the next day. I served it with grilled pita bread, but it would also be lovely in an avocado half. I bought the shrimp already cooked and de-veined, instead of roasting them. And, just to let you know, the shrimp from the Keys, rescued from the Gulf of Mexico, were delicious. The perfect drink to serve with this would be a Lipstinger, a drink I recently tried while sitting by the pool on fourth of July weekend. It was made with New Age White (an Argentinian wine with a little effervescence), poured over crushed ice, with a squeeze of lime. The fizzy wine and tart lime is what "stings" the lips, but what a sweet sting it is! Unfortunately, I neglected to take a photo of the lovely shrimp salad, but here are photos from dinner our first night there- and the recipe for the shrimp salad. Dinner that night was conch fritters, salad and watermelon gazpacho with feta cheese. And wine. Lots and lots of wine.
Shrimp Salad
2 1/2 pounds cooked shrimp (12-15 count)
1 cup good mayo (I used Hellmann's)
1 TBL grated orange zest
2 TBL fresh OJ
1 TBL white wine vinegar
1/4 cup minced dill (take off the stalk and chop)
2 TBL capers
2 TBL red onion, chopped
Take tail off shrimp. Mix rest of the ingredients for sauce. Add shrimp. Put in fridge for at least 30 minutes. Serve at room temp. Yum.
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