It is raining yet again here in San Diego. But that doesn't mean you cant enjoy some tasty recipes from Michele Scott's book Happy Hour. Don't forget about the contest going on to win a free Kindle or Nook. All you have to do is purchase either a copy of Happy Hour or El Patron off of http://www.amazon.com/ or http://www.bn.com/, forward the proof of purchase to HappyHourBook@gmail.com and type in either Nook or Kindle in the subject line. The winner will be announced in the December issue of my newsletter, which is you want to subscribe to, all you have to do is e-mail me at the same e-mail HappyHourBook@gmail.com and type in Newsletter in the subject line and Viola!
Alyssa’s Shrimp Salad
3 fresh pears
Salad greens
1 lb cooked shrimp-medium size
1/3 cup chopped green bell pepper
¼ cup chopped green onion
1 cup chopped celery
1/3 cup mayonnaise
½ teaspoon chipotle or some type of red pepper powder
½ teaspoon chopped garlic
½ cup feta cheese
½ teaspoon grated lemon peel
1 teaspoon lemon juice
¼ teaspoon salt
Core pears; cut into narrow wedges. Arrange on lettuce lined salad plates.
Combine shrimp, celery, green pepper, cheese and green onions.
Blend mayonnaise, garlic, pepper powder, lemon juice, lemon peel and salt. Toss with shrimp. Top pears with the mixture. Serve with a crisp sauvignon blanc.
Cheers!
Alyssa’s Shrimp Salad
3 fresh pears
Salad greens
1 lb cooked shrimp-medium size
1/3 cup chopped green bell pepper
¼ cup chopped green onion
1 cup chopped celery
1/3 cup mayonnaise
½ teaspoon chipotle or some type of red pepper powder
½ teaspoon chopped garlic
½ cup feta cheese
½ teaspoon grated lemon peel
1 teaspoon lemon juice
¼ teaspoon salt
Core pears; cut into narrow wedges. Arrange on lettuce lined salad plates.
Combine shrimp, celery, green pepper, cheese and green onions.
Blend mayonnaise, garlic, pepper powder, lemon juice, lemon peel and salt. Toss with shrimp. Top pears with the mixture. Serve with a crisp sauvignon blanc.
Cheers!
Comments