“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There’s, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There’s pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich… That’s, that’s about it.”
Who doesn’t love Forrest Gump? Even though I’ve watched it a few million (hyperbole???) times, I know I will watch it again soon. There’s just so much about it that appeals to the good in us – or what I hope is the good in all of us. The time period is mostly my time period, too. Loss of innoncence, confusion about Vietnam, mini skirts, hot pants, and good music. Forrest Gump reminds me of those, but mostly it makes me laugh and feel good. I copied this recipe from a Bubba Gump cookbook at a beach house some years ago – never got around to getting my own copy- maybe I wasn’t that impressed with it. I do like this salad, however, so I might go looking around on Amazon for one. (book that is). In the meantime, I’m off to make a salad.
Music for your dining pleasure: http://objflicks.com/TakeMeBackToTheSixties.htm
Cilantro-Lime Vinaigrette
1/2 cup sugar (I usually reduce this to about 1/4 cup.)
1/4 cup extra-virgin olive oil
1/2 cup sugar (I usually reduce this to about 1/4 cup.)
1/4 cup extra-virgin olive oil
2 tablespoons lime juice
1 1/2 teaspoon chopped fresh cilantro
1 shallot, minced
1 clove garlic, minced
Combine all ingredients. Cover tightly; shake. Yield: 3/4 cup.
1 1/2 teaspoon chopped fresh cilantro
1 shallot, minced
1 clove garlic, minced
Combine all ingredients. Cover tightly; shake. Yield: 3/4 cup.
Salad
30 unpeeled large fresh shrimp
1 cup orange juice
3 tablespoons chopped fresh basil
1 head Bibb lettuce
4 cups mixed baby lettuces
30 red grape and/or yellow pear tomatoes, halved
2 cucumbers, thinly sliced.
1 cup orange juice
3 tablespoons chopped fresh basil
1 head Bibb lettuce
4 cups mixed baby lettuces
30 red grape and/or yellow pear tomatoes, halved
2 cucumbers, thinly sliced.
Peel and devein shrimp. Combine orange juice and basil in a large zip-top plastic bag. Add shrimp, seal and chill 1 hour. Drain shrimp, discard marinade. Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat. Grill, covered, over medium-hot coals (350 – 400 degrees) for 3 -4 minutes on each side until done. I sometimes just do this in a grill pan on top of the stove. Combine lettuces, toss with vinaigrette. Arrange on chilled salad plates. Top with shrimp, tomato and cucumber. Simple, but delicious.
