Dressing:
1/2 cup light vegetable oil
1 teaspoon lemon juice
1/2 cup strawberries
Dash of lemon-pepper, sugar, salt and pepper to taste
2 teaspoons poppy seeds (we omitted)
Salad:
8 jumbo shrimp, shelled and deveined
Juice of 1/2 lemon
3/4 teaspoon lemon-pepper
2 1/2 cups mixed greens, torn
1/2 pint strawberries, halved
Combine the oil, 1-teaspoon lemon juice, 1/2 cup strawberries, and dash of lemon-pepper, sugar, salt and pepper in a blender. Blend well, then add the poppy seeds.
Sprinkle the shrimp with juice of 1/2 lemon, 3/4 teaspoon lemon-pepper, and salt and pepper. Thread on skewers. Grill on a hot greased grill for 6 minutes or until firm to the touch and opaque throughout, turning once.
Toss torn greens with vinaigrette to coat. Top with the shrimp and garnish with the strawberries and additional vinaigrette. Makes 2 to 3 servings.
"Inter Courses" by Martha Hopkins and Randall Lockridge
Thursday, May 25, 2000
