Was out last night and the restaurant served strips of bacon – nicely crisp but still tender – in a small container lined with paper. What a simple but delicious idea. Keep and eye on bacon as it cooks as it quickly goes from being fine to being burnt. Served them as hors d’oeuvres once and has been asked by popular demand to serve them again!
Deby’s Marinated Shrimp (serves 4)
Had these delicious shrimp last week at a friend’s house. Deby served these as hors d’oeuvres. I made a sauce of lime juice, olive oil and olive oil and mixed in the shrimp. Then I cooked them and am serving them over wild rice with the sauce poured over.
1 pound of raw shrimp – preferably wild caught and de-veined
2 tbsp. extra virgin olive oil, salt and freshly ground black pepper
Juice of 1 lime
1 tbsp. raw organic honey
Mix all together, cook for 5 minutes or so until shrimp are pink on both sides.
Serve over wild rice with the sauce.
Jo’s Tuna Salad (serves 4)
This is not your average tuna salad. The tuna is fresh and grilled quickly on each side with a rare center and combined with avocado, artichoke hearts, tomatoes and hearts of palm – all tossed in lemon juice and olive oil. I can barely wait until lunch time!
1 x 6 oz. piece of tuna – grilled and cut into bite-size pieces
1 avocado – diced
2 medium size tomatoes – cut into small pieces
6 oz. artichoke hearts – cut into small pieces
6 oz. hearts of palm – cut into small pieces
Juice of 1/2 a lemon
2 tbsp. extra virgin olive oil
Combine all ingredients in a serving dish and toss in lemon juice and olive oil.