Welcome to the July 19th Foodie Friday, where fun and great food are always on the menu.
The weather in middle Tennessee has been sultry and stubborn,
almost too hot to cook outdoors. A blistering hot day often
ends in a steamy downpour.
Today's picnic plans were derailed by a short-lived monsoon,
but we enjoyed the meal, just the same.
On the menu were Key Lime and Honey-Shrimp Tacos and virgin margaritas.
I began with leftover baked shrimp (olive oil, key lime juice, honey, pepper
lemon-thyme seasoned salt ) and made tacos, using spinach wraps, romaine, garden tomatoes, and key-lime/honey mayonnaise (whisk fresh key lime juice, honey,
and sea salt into low fat Duke's mayo).
Key Lime - Honey Shrimp Tacos
1 pound raw shrimp
5 key limes
extra virgin olive oil
2 tablespoons unsalted butter
honey (to taste--I used 3 tablespoons)
sea salt and freshly ground pepper to taste
Peel and devein shrimp.
Melt butter in large baking pan. Add shrimp. Season with salts and pepper.
Add fresh key lime juice to taste (I used 5-pouir over shrimp)
Drizzle olive oil over the shrimp.
Bake in a 350 degree pre-heated oven in 10-minute increments until done.
Serve on spinach wraps, adding key lime-honey mayonnaise, romaine leaves
and thinly sliced tomatoes.
Key Lime - Honey Mayonnaise
Duke's low-fat mayonnaise
key lime juice ( 2 T)
honey 1 T.
Whisk ingredients and spread on spinach wraps.
Coming up next week....
"The Novel Bakers" return with Lavender Week
July 22 through July 28
Recipes, tablescapes, and more!
I've been cooking so much, my whole house smells of lavender.
This week-long event is hosted by:
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Be sure to read about Foodie Friday's upcoming Mystery Ingredient Club.
This seasonal event will make its debut at the August 1st Foodie Friday.