We’re setting sail on the pontoon :) after boating over to watch a few regattas on the lake recently~ admiring the boats & colored sails dance across the water!
Since I’m no sailor, I picked up a few nautical pillows from HomeGoods to help me with my sailing terminology~
Enamel Boat Appetizer Dishes from Pottery Barn are weighing anchor in preparation for a picnic lunch~
We’re sipping on Daveste’ Vineyards Viognier ~ a great picnic wine from a North Carolina winery nearby.
Lemon Basil Shrimp Boats~
a recipe from Southern Living’s collection of Quick & Delicious Summer Salads for an easy summer meal.
My spirits were buoyed by the captain’s favorable response to this new recipe and his request to have it again!
Lemon-Basil Shrimp Salad, with Basil Leaf Sails
~ recipe courtesy Southern Living
Ingredients ~ serves 8
~3 pounds unpeeled, cooked large shrimp
~1 large red onion, sliced
~1 red bell pepper, sliced
~1 yellow bell pepper, sliced
~1/2 cup chopped fresh basil
~ salad greens
1. Peel shrimp and devein. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
2. Divide greens evenly between serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
Top with Basil Leaf Sails!
Note: We enjoyed this as marinated shrimp, rather than a salad, so I didn’t make the Lemon Vinaigrette, but the verdict is it’s pleasing to sailors & land lubbers alike :)
~1 cup vegetable oil
~1 cup red wine vinegar
~2 tablespoons grated lemon rind
~1/4 cup fresh lemon juice
~3 tablespoons sugar
~2 tablespoons hot sauce
~2 tablespoons Dijon mustard
~2 garlic cloves, pressed
~1/2 teaspoon salt
Whisk together oil and remaining ingredients in a bowl.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before using.
Fresh Lemon Vinaigrette
~1/4 cup fresh lemon juice
~1 teaspoon Dijon mustard
~1 large garlic clove, pressed
~1/4 teaspoon salt
~1/4 teaspoon freshly ground black pepper
~1/2 cup vegetable oil
Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.
Watermelon, Pecan, and Gorgonzola Salad, recipe courtesy Southern Living
This is a refreshing summer salad and a combination I have had before, with the exception of Pepper Jelly Vinaigrette~ a surprisingly delicious addition, which added just a little heat in contrast to the salty cheese and sweet melon!
~3/4 cup chopped pecans
~5 cups seeded and cubed watermelon
~1 (6-oz.) package mixed baby greens
~1 cup crumbled/cubed Gorgonzola cheese
Pepper Jelly Vinaigrette~
~1/4 cup rice wine vinegar
~1/4 cup pepper jelly
~1 tablespoon fresh lime juice
~1 tablespoon grated onion
~1 teaspoon salt
~1/4 teaspoon pepper
~1/4 cup vegetable oil
Whisk together first 6 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
This Pepper Jelly Vinaigrette is also recommended to serve with a summery trio of sliced tomatoes, cucumbers, and onion.
Setting Sail Details~
Plates/ Food Network Cafe Blue & Red, Kohl’s
Boat Dishes/ Pottery Barn
Flatware & Napkins/ World Market
Goblets/ Dollar Tree
Woven Chargers/ Target
Wishing you Calm Seas
and Smooth Sailing!
Thank you for your visit, I’m joining:
Cuisine Kathleen for Let’s Dish!~
StoneGable for On the Menu Monday~
A Stroll Thru Life for Table Top Tuesday~
Between Naps on the Porch for Tablescape Thursday~
2805 for Potpourri Friday~
Rattlebridge Farm for Foodie Friday~
The Tablescaper for Seasonal Sundays~
StoneGable for Tutorials Tips and Tidbits~
The Polohouse for Favorites on the First~