SHRIMP AND AVOCADO

SHRIMP AND AVOCADO

Serves 4-8:
2 pounds medium shrimp (about 76), peeled and deveined
3/4 cup white-wine vinegar
1 cup vegetable oil
1/4 cup capers, not drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seeds
1/2 teaspoon Tabasco
1 cup thinly sliced onion
1/2 cup chopped celery
7 bay leaves (not California)
2 firm-ripe California avocados

Accompaniment: Soft green-leaf lettuce such as Boston

Cook shrimp in a [...]

WILTED SPINACH SALAD WITH WARM FETA DRESSING

WILTED SPINACH SALAD WITH WARM FETA DRESSING

so easy & gooooood!

1 9-ounce bag fresh spinach leaves
5 tablespoons olive oil, divided
1 medium red onion, halved, cut into 1/3-inch-thick wedges with some core attached
1 7-ounce package feta cheese (light), coarsely crumbled
2 tablespoons Sherry wine vinegar

Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet [...]

Bookmark and Share

Photography by Mary Sylvester.