Setting Sail

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

~Lemon-Basil Marinade

~1/2 cup chopped fresh basil

~ salad greens

~Fresh Lemon Vinaigrette

Preparation

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 :)

Lemon-Basil Marinade

Ingredients

~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

Preparation

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

Ingredients

~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

Preparation

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!

Ingredients

~3/4 cup chopped pecans

~5 cups seeded and cubed watermelon

~1 (6-oz.) package mixed baby greens

~Pepper Jelly Vinaigrette

~1 cup crumbled/cubed Gorgonzola cheese

Pepper Jelly Vinaigrette~

Ingredients

~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

Preparation

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, sharing with:

 Between Naps on the Porch