As an excuse to try the Old Bay seasoning Teresa so kindly sent me, we had a summertime seafood feast last night, trying out a couple of new recipes that are 100% keepers!
Grilled shrimp with seviche…double yum!
We tossed 2 lbs shrimp in vegetable oil and Old Bay seasoning and threw the skewers on the BBQ for about five minutes, turning once (until they turned pink and slightly charred.) Drizzled them with melted butter and garlic (throw minced garlic in a small pan with 4T melted and slightly sizzling butter for about 30 seconds) peel and enjoy! We snipped the back of the shrimp shells down the middle before tossing with the spices to help with the peeling.
The ceviche recipe is from Rick Bayless’s Rick Bayless’s Mexican Kitchen cook book. We used scallops and tuna mixed with homemade salsa and fresh avocado, topped on tortilla chips, it was amazing. Having “cooked” in lime juice and salted water for a few hours, the ceviche was perfection accompanied by a margarita made with fresh lime juice.
And, as promised a while back when we first started dreaming of hot summer days and cold, salt-rimmed margaritas, here’s my old tried and true recipe for margaritas, which I prefer on the rocks:
1 1/2 ounces FRESH lime juice
1 1/4 ounces Tequila (Herradura Reposado is currently our tequila of choice)
3/4 ounce Cointreau
Shake with ice in a martini shaker and pour into a salt-rimmed glass.
Dessert was homemade carrot cake with cream cheese frosting sprinkled with coconut.
Yeah, life is good.