Even though it’s June 3 and about 50 degrees outside, summer is supposed to be here. So, based on the calendar and not the actual temperature, I decided to do a segment on outdoor dining and picnics. And, since I’m sure the temperature will change soon and this very odd weather situation will quickly be a thing of the past, I’m sure you’ll be able to put this recipe to good use in the not too distant future.
I love dining alfresco. When it comes to spending time with friends in the summertime, there’s nothing better than an evening outside under the stars with great music and great food that is freshly prepared. This shrimp salad is easy to put together early in the day and then served up right at mealtime. It’s always a big hit and you can serve it as a main course dish or in tortilla wraps as an appetizer. Either way, I know you’ll enjoy it.
This is also a great dish for an evening on the lawn at Ravinia. The folks at Rutherford Hill are having their second annual Ultimate Ravinia Picnic Contest this year and I’ve been asked to be a judge again. I’m looking forward to it! If you want to participate all you have to do is come to Ravinia and put together a fun picnic. If you’re interested, there’s more information below.
Summer Shrimp Salad Served Two Ways
1 lb Shrimp, peeled and deveined
1 tsp Ground Cumin
1/3 cu Fresh Lime Juice
2 tbl Fresh Dill, chopped
1 can Whole Kernel Corn , 15.5 oz size, drained
2 lg tomatoes, seeded and diced
1 med Vidalia Onion, diced
1 med Red Pepper, seeded and julienned
1 med Yellow Pepper, seeded and julienned
4 Green Onions, chopped
1/2 Seedless Cucumber, peeled and diced
2 cups Fresh Cilantro (loosely packed), roughly chopped
1/3 cup red vinegar
3 tbl Olive Oil
Salt and Pepper, to taste
8-12 Fresh Flour Tortillas (8” size), optional
Bring a large pot filled with water and 2 tablespoons of salt to a boil. Drop shrimp into boiling water for 3-4 minutes. Remove and put shrimp in a large bowl of ice water for 2-3 minutes. Drain and pat shrimp dry. Place shrimp in a medium sized bowl and toss with cumin, lime juice and fresh dill. Set aside.
In a large bowl, mix together corn, tomatoes, onion, red pepper, yellow pepper, green onion, cucumber and cilantro. Remove shrimp from lime juice mixture with a slotted spoon and add to salad mixture. Add red wine vinegar to lime juice. Whisk mixture and slowly pour in olive oil until it is emulsified. Pour over shrimp and vegetables and toss to combine. Season with salt and pepper to taste.
Serve shrimp salad over Romaine leaves in a large serving platter or similarly on individual plates.
You can substitute boneless skinless chicken breasts with this recipe if you like. Simply season the chicken with salt and pepper and grill until cooked through. Slice the chicken into strips then then coat them as described with the shrimp above.
Also, as an appetizer, you can make individual roll ups with this salad. Take an 8” tortilla and line it with a piece of Romaine lettuce. Top with a medium sized portion of the shrimp salad. Fold the bottom over the lower part of the mixture; then roll the two sides over to seal.
The Ravinia Ultimate Picnic Contest
Once again the folks at Rutherford Hill are sponsoring the Ravinia Ultimate Picnic Contest . It’s open to everyone who attends an evening at Ravinia from opening night, Friday, June 5, through Saturday, August 22. Prizes will be awarded in multiple categories and you can get more information on their website at www.raviniawines.com.
I’ll be at Ravinia on Saturday night, June 27, for a performance by jazz pianist and singer Diana Krall. Come out and say hello and plan on photographing your evening as part of the contest.
If you have any questions or comments, send me an email at email@example.com