ummer is in full swing!
We've been getting affogatos at Tully's so it must be.
Here's a recipe from last year's Holiday cookbook that would be delicious right about now.
We've been getting affogatos at Tully's so it must be.
Here's a recipe from last year's Holiday cookbook that would be delicious right about now.
Yucatán Shrimp Cocktail Salad (Serves 4)
Ingredients:
1 ½ pounds peeled and deveined medium shrimp
1/8 teaspoon ground red pepper
¼ cup fresh lime juice
2 tablespoons cider vinegar
1 tablespoon honey
½ teaspoon salt
1 cup chopped seeded peeled cucumber
1 cup halved cherry tomatoes
1 cup chopped seeded Pablano peppers
½ cup thinly sliced celery
½ cup sliced green onions
½ cup chopped fresh cilantro
½ cup diced peeled avocado
Cooking spray
Instructions:
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and red pepper; sauté 4 minutes. Remove from heat; set aside.
Combine juice, vinegar, honey, and salt in a large bowl, stirring well with a whisk. Add cucumber and remaining ingredients; toss well. Add shrimp mixture; toss well.
Voila! Summertime on a plate.
Recipe by Holly.
And if you need some graphic design done here in Seattle, look no further. We are even more effective this year since it hasn't been 104 degrees in this historical building with no A/C. (Yet.)
