Shrimp and Avocado Salad

Shrimp and Avocado Salad

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The Bahamas are on the horizon and this menu captures the flavors of the islands. Enjoy!

Shrimp and Avocado Salad with Citrus Dressing
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 6
1 lb. large shrimp (approx. 21-24), peeled, deveined
1 tbsp. Old Bay seasoning
2 heads butter lettuce, rinsed, patted dry
2 Hass or 1 large Florida avocado, peeled, pitted, sliced
1 navel orange, peeled, cut into 1-inch pieces
½ c. goat cheese, crumbled (optional)
Salt and pepper to taste
Dressing:
2 tbsp. honey
3 tbsp. rice or white wine vinegar
1 tbsp. lemon juice
1 tsp. lemon zest
1/4 c. orange juice, fresh squeezed preferable
1 tsp. orange zest
1/2 c. olive oil

Bring water to a boil in a large pot. Add shrimp and Old Bay seasoning and boil 5-6 minutes until shrimp are pink; cool and cover with ice until chilled. Whisk dressing ingredients until well blended. Divide lettuce onto 6 plates and top with shrimp, avocado, oranges, and goat cheese. Drizzle with dressing. Season with salt and pepper.

Coconut-Crusted Mahi with Apricot Horseradish Sauce
Preparation time: 25 minutes
Cooking time: 12-15 minutes
Serves: 6

6 4-oz. mahi filets
2 c. panko breadcrumbs
1/2 c. shredded coconut
1/2 tsp. ground ginger
1/2 tsp. kosher salt
1 c. egg whites
1/2 c. olive oil or peanut oil
Additional kosher salt and pepper to taste
1/2 c. apricot preserves
2 tbsp. honey
2 tbsp. horseradish
1 tbsp. lemon juice

Combine panko, coconut, ginger, and salt in a large bowl. In a smaller bowl, whisk egg whites. Dip mahi in egg then roll in crumbs, pressing to adhere. Heat oil in large deep skillet. Pan-sear the filets until golden on each side, about 2-3 minutes. Transfer to a cookie sheet and bake in a preheated 375-degree oven 5-7 minutes until cooked through. Season with salt and pepper. Combine apricot preserves, horseradish, honey and lemon. Whisk together and serve on the side with fish.

Bahamian Peas and Rice
Preparation time: 25 minutes
Cooking time: 30 minutes

1/4 lb. bacon, about 4-5 strips, chopped
2 tbsp. olive oil
1 small onion, diced
1/2 green or red pepper, diced
1 stalk celery, diced
1 tbsp. fresh thyme, or 1 tsp. dried
2 c. white rice
3 c. water
1/2 c. tomato paste
3/4 c. canned pigeon peas, rinsed and drained
Salt and pepper to taste

In a large saucepan cook bacon over medium-high heat until just starting to crisp. Add olive oil, onion, pepper, celery and cook 5 minutes. Add fresh thyme and rice; stir to coat. Add water and tomato paste, stir well, cover, and simmer 20 minutes or until rice is just cooked. Add in pigeon peas, cook an additional 5 minutes on lowest heat. Remove from heat and let stand 5 minutes.  Season with salt and pepper.

Tripletail Punch
Preparation time: 10 minutes
Serves: 6

2 c. mango nectar
1 c. strawberries, gently muddled
1/4 c. apricot brandy
1/2 c. dark rum
Juice of 2 limes

Combine all ingredients in a pitcher. Add ice and stir. Serve in glasses with lime wedge or strawberry as a garnish.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes. To order the book, call (800) 839-8640.

By Carrie Hanna, Southern Boating May 2015

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