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Roy Sperr Jason Walters and Shawn Hunter NMLS: 202418/295556/348864 Equity Source Mortgage, Inc. Phone: Roy (763) 657-2012 Phone: Shawn (763) 657-2017 Emails: roy@equitysourcemortgage.net roy@equitysourcemortgage.net www.equitysourcemortgage.com |
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May 2014
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Shrimp Salad for Mother's Day and Entertaining in May With temps rising and Mother's Day around the corner, it's time to make a delicious shrimp salad, paired with a refreshing beverage. Impress your mother and guests alike with this early summer snack. Shrimp Salad (serves 2, double the recipe for more guests):
Add the shrimp to the liquid. The simmer should go away, so turn up the heat slightly, but do not allow the water to boil. Allow the shrimp to poach for 3 to 5 minutes, or until they are opaque. Peel one of the shrimp and cut in half to check for doneness. If the shrimp is cooked through, transfer all of them to a bowl of ice water and allow to fully cool, which should take about 2 minutes. Remove the shrimp from the ice water and pat them dry using paper towels. Store them in an airtight container in the refrigerator. You can make the dressing on the morning of Mother's Day. In a bowl, add the orange zest, orange juice, vinegar, mustard, honey, and smoked paprika. Season liberally with salt and pepper and whisk well. Slowly add the olive oil to the mixture, whisking continuously until it emulsifies. Set aside. When Mom or guests arrive, its time to put the finishing touches on the salad. Start by removing the shrimp from the fridge and, using your fingers, remove the shells. The tails can either be left on or removed. Set aside. Preheat either a grill pan, or an outdoor grill. Brush the cut sides of the romaine hearts and avocado with olive oil, and season with salt and pepper. Place the avocado halves, cut side down, on the grill and cook for 1 to 1.5 minutes. Give them a quarter turn and cook for an additional minute, or until grill marks are achieved. Remove and set aside. Place the romaine hearts on the grill and cook for 30 to 45 seconds. Rotate a quarter turn and cook for another 30 to 45 seconds, or until they are uniformly charred. Remove and set aside. To plate your salads, place two halves of the grilled romaine onto two separate plates. Top each salad with equal amounts of shrimp. Toss the sliced tomatoes in a tablespoon or so of the dressing, and place on top of the shrimp. Using a spoon, scoop out bite-sized pieces of the grilled avocado and arrange equal portions onto each plate. Drizzle each salad with the desired amount of dressing and top with crumbled feta cheese. Serve with slices of warm baguette. Beverage Pairing: Spa Water You can always serve a chilled white wine with this salad, but how about a light and healthy spa water instead? It's the most refreshing and tasty water you'll ever drink. Spa Water (makes 1 gallon):
I hope you can impress, entertain, and look after Mom well with these delicious early summer recipes.
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