p.s.
p.s. Here is a Quick and Easy recipe for a hot humid VILLAGES SUMMER DAY, or any day for that matter. Made ahead and chilled.
DILLED SHRIMP SALAD (10 MINUTES OR LESS PREP TIME)
Nine servings
INGREDIENTS:
3 pounds frozen cooked small salad size shrimp (thawed under cold water)
2 lemons, juiced
1 lime, juiced
2 stalks celery, washed and chopped
3 green onions, chopped (scallions)
1 tablespoon chopped fresh dill weed
1 cup Hellmans mayonaise
Ground black pepper to taste
DIRECTIONS:
Thaw shrimp as above in colander under cold running water
(unless using fresh shrimp...then cook it first)
Place shrimp in large bowl....
Squeeze fresh lemon and fresh lime juice over shrimp.
Add chopped celery, green onions, dill, mayonnaise and pepper, mix well.
Refrigerate for 2 hours or more to allow flavors to blend and combine; bring to room temperature 15 minutes before serving.
Great as shrimp boats (or round croissants/sliced French baguettes, etc.)
or......served over dark green romaine salad greens with cherry tomatoes.
Great quick lunch or easy supper out on patio.............
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