Summer fun food – these have been around before, but worth mentioning again, especially this time of year. Simple and Delicious! Enjoy!
Watermelon Salad
- Medium watermelon—size depends on how many people—cubed
- Seedless (English) cucumber – cubed
- ½ cup chopped mint
- ¼ cup chopped basil
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 cup crumbled cheese: use either feta, goat, or ricotta salata (hard ricotta cheese…is the best)
- 4 oz. prosciutto (optional) cut into small bite-size pieces
- Combine the watermelon and cucumber in a large bowl.
- Mix olive oil, vinegar, half the mint and half the basil in a bowl.
- Pour over watermelon and cucumber, toss in the cheese, and garnish with the remaining mint and basil.
- If you opt for the prosciutto—which gives it a savory addition—add after the olive oil.
- Not only is it delicious it’s also a very pretty presentation.
Citrus Grilled Shrimp
- 2 pounds Medium – Large shrimp, peeled and de-veined, tail-on
- 1 cup olive oil
- 2 tablespoon Orange zest
- 2 tablespoon Lemon zest
- 2 tablespoon Lime zest
- 1/2 cup Orange juice
- 1/2 cup Lemon juice
- 1/2 cup Lime juice
- 3 tablespoons Garlic, minced
- 1/2 teaspoon Ginger, grated
- 1/4 cup Parsley, finely chopped
- 1/4 cup Cilantro, finely chopped
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- In a large bowl combine the olive oil, zest and juice from oranges, lemons, and limes, minced garlic, ginger, parsley, cilantro, salt, and pepper. Whisk together.
- Set 1/2 cup of the marinade to the side.
- Place the shrimp into a large freezer bag, or an airtight container and pour the remaining marinade over them. Toss the shrimp to coat and seal them into the container or bag and place them in the refrigerator to marinate for 30 minutes – 1 hour.
- Once the shrimp is done marinating take it out of the container, removing any excess marinade as you place the shrimp on skewers. Dispose the remaining marinade after all of the shrimp is skewered (keep the small portion you set aside before marinating the shrimp).
- Grill for 2-3 minutes per side or until shrimp is pink and cooked through.