Рецепт Beach Dreams
It is FINALLY!!! Spring Break. (Sorry, I had to yell that because it seriously felt like it was never going to come. In January and February we actually have quite a few random days off school, but once March hit...pretty sure it lasted 8 weeks with 59 days!
Praise be, we have the next week off to rest, revive, rejuvenate and hopefully have a little fun too. Oh, and if you think the boy is more excited than me? It's a pretty even match! What can I say? I don't like sharing him; and I adore having him home with me!
We are not a traveling spring break bunch because of the annual beach vacation we take every summer. We went to Florida one time over spring break and I vowed never again. It just isn't my cup of tea. Too. Many. People. So, we have a stay-cation at home and find some fun things around here to do.
But it always happens. my social media feeds start to feature beach pics from all our friends that are sitting by the pool, splashing in the waves, or playing in the sand and I become a little melancholy. I'm sure it has something to do with the fact that "spring break" in Indiana doesn't really feel like spring. After all, it snowed here yesterday. Yes. I said. Snow.
This year I'm fighting those feelings. I decided if we can't be at the beach we can still feel like we are. These sandwiches are absolutely something we would enjoy during our vacay; and the boys immediately told me I have to make them when we are down there this summer.
I think these would be perfect for bridal or baby showers; and of course with it being Lent right now, many of you are always looking for new seafood suppers.
If you're headed to some place warm for your break, I'm very happy for you. (Seriously!) But please, try to pack up some of that warm sunshine and bring it back to the rest of us! Sharing is caring!
- Shrimp Salad
- 1 (12 oz.) bag frozen salad shrimp, thawed & drained
- 1/3 c. mayo
- 1/2 tsp. Worcestershire sauce
- 2 tsp. lemon juice
- 1 1/2 tsp. Old Bay Seasoning, extra for garnish
- 1/2 tsp. seasoned salt
- 2 celery ribs, chopped
- Pepper to taste
- Mini Sub Buns
- Boston Lettuce
- Lemon Wedges
In a large bowl combine shrimp, 1/2 tsp. Old Bay and 1 tsp. lemon juice. Set aside while you prepare dressing. In a small bowl whisk together mayo, remaining Old Bay, lemon juice, Worcestershire, seasoned salt and pepper. Add celery and dressing to shrimp. Chill for 1 hour before serving. If mixture is very wet (mine was) drain some liquid off before serving. Serve on buns with lettuce, sprinkled with extra Old Bay & lemon wedges on the side.