Woo hoo ... another 3-day weekend is here!
And along with the extra day off, Labor Day Weekend includes many things to celebrate.
Football officially starts ...
Summer is coming to an end ...
The kids are back in school ...
You can save at least 50% at all major department stores (yay!) ...
And it's another reason to have people over and enjoy a delicious meal.
I've started going through my recipes to find the perfect ones for all kinds of Labor Day parties, and today I'm going to kick things off with a fresh and delicious appetizer if you're having a nice Labor Day Weekend dinner party or cocktail party.
Or something to enjoy WHILE you're planning your menu!
Don't worry - there are plenty of picnic and barbeque recipes on this website already to cover the traditional Labor Day fare. So you'll be covered either way.
But this twist on the classic shrimp cocktail is too delicious to miss. It's easy to make and SO fresh and light. You can even turn it into a main meal salad by tossing it with arugula, grape tomatoes and feta cheese. Delicious!
So the next time you're going through recipe after recipe, preparing for your Labor Day Weekend feast, take a minute to sit back and enjoy at the same time. You have the perfect recipe for an appetizer (or salad!) that will excite your palate and your guests!
Until our next meal,
Rebecca
Lemony Shrimp and Scallop Cocktail
Ingredients:
Lemony Shrimp and Scallop Cocktail
- 4 Cups of Water
- 1/4 Cup White Wine Vinegar
- 1 Tsp Salt
- 1/2 Lb Shrimp, Peeled and Deveined
- 1/2 Lb Scallops
Lemon Vinaigrette
- 1/3 Cup Olive Oil
- 1/2 Tsp Thyme
- 1 Tsp Garlic, Minced
- 3 Tbs Fresh Lemon Juice
- 2 Tbs White Wine Vinegar
- 1 Tsp Dijon Mustard
- 1/2 Tsp Fresh Ground Pepper
Directions:
- Combine the water, white wine vinegar, and salt in a large saucepan and bring to a boil.
- Add the shrimp and cook for 2 minutes.
- Remove immediately with a slotted spoon, and set aside.
- Add the scallops, and cook for 4 to 5 minutes, until cooked through.
- Remove from the water and add to the shrimp.
- Heat olive oil in a medium sauce pan, and add thyme and garlic.
- Cook over low heat for 1 minute, and them remove from heat.
- Add the lemon juice, mustard, white wine vinegar, and pepper.
- Pour the hot vinaigrette over the seafood and toss well.
- Refrigerate for an hour, and serve with lemon or lime slices in a pretty cocktail glass.
Tip: If you'd like to just use shrimp, simply use a pound of shrimp and eliminate the scallops.
