Recipe Index

TASTE OF SUNSHINE

Begins on page 37

Blackened Shrimp Avocado Cucumber Bites p.38

Makes approximately 24

½-pound medium fresh shrimp, peeled and deveined (tails removed)
1 tablespoon Creole seasoning*
1 tablespoon olive oil
2 medium avocados
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
½ teaspoon kosher salt
3 large English cucumbers
Garnish: lime zest, fresh cilantro

1. Preheat a medium stainless steel skillet over medium heat.

2. In a medium bowl, toss together shrimp, Creole seasoning, and olive oil.

3. Add shrimp to pan and cook until blackened, about 2 minutes per side.

4. In a separate medium bowl, coarsely mash avocados, leaving some chunks. Stir in cilantro, lime juice, and salt.

5. Cut cucumbers into ¾-inch-thick slices. Using a small spoon or melon baller, scoop out interior, leaving a solid bottom for each cucumber cup. Fill cavities with avocado mixture, and top with shrimp. Garnish with lime zest and cilantro, if desired.

*We used Tony Chachere’s OriginalCreole Seasoning.

Seaside Sipper p.39

Makes 10 cups

2 cups mango nectar*
2 cups guava-pineapple juice*
2 cups coconut rum
1 cup fresh lime*,