During the warmer months, everyone prefers to eat lighter, especially when it comes to dinner. We prefer our dinners in the lightest form of seafood.
Get started by making kicked up seafood salad. You’ll need one pound of peeled shrimp deveined with tails removed, 1.5 cups of chilled Clamato juice, ¼ cup of fresh lime juice, ¼ cup of fresh cilantro, two avocados peeled, pitted and cut up into small chunks and some salt and fresh ground pepper for seasoning.
Bring a five-quart pot of salted water to a boil. Separately, prepare a medium size bowl with icy cold water. Add the shrimp to the boiling water and simmer for three minutes until cooked thoroughly. When done, take transfer the shrimp to the icy cold water to stop the cooking immediately. Drain from the water, pat dry and chop into pieces. Next, stir together the Clamato juice, lime juice and cilantro. Fold in the avocado and then combine with the shrimp. Finish off with salt and pepper to season.
To complement your dish, one of our favorite food and cocktail pairings is “A Surprising Tropic Sparkler.” Here is the recipe so you may try at home:
In a mixing glass, combine one part one part Pinnacle Coconut Vodka (if you haven’t yet tried, this will be your new summer favorite, for sure), one part Looza mango juice and one-quarter part fresh lime juice. Strain and pour into a champagne flute and top with sparkling wine. Finish off with a mint spring and lime zest.
For more information, visit http://www.foodnetwork.com/shows/5-ingredient-fix/5-ingredient-fix-photo-gallery.html.