By Teri Cayton
The Parsons Advocate
Winter is well on its way to being like the old days. We have not seen this much snow in so short a time in I don’t know how long. I don’t really mind it, the dogs love it and the best part is NO MUD! Until all of this starts to melt I am in heaven. I saw some artificial turf for sale on Marketplace the other day and I really was contemplating buying enough to cover the back yard. It would work until Raven finds out she could tear it up.
I have to commend the State Road workers for their tireless work during these storms. I know they are working long hours and making the roadways safe to travel. Momma Said, “It is a thankless job but without them we would be at a standstill.” There are other parts of the country getting more snow than us and I am sure their state workers are working just as hard.
I am sure the ski resorts are happy to see this much snow and with the cold temperatures we have been having they can make snow around the clock if they want. I don’t know if it gets too cold to make snow but I am sure they have enough of the real stuff to keep them going for some time. I was only skiing once and it is not the sport for me. Give me water skiing any day at least the weather is warmer.
Grilled Shrimp and Citrus Salad
INGREDIENTS
- 2 TABLESPOONS olive oil
- 1 lime juiced
- 1 TABLESPOON honey
- ½ TEASPOON ground coriander
- ½ TEASPOON salt
- freshly ground black pepper
- 1 POUND large shrimp peeled and deveined
- 1 head Boston Bibb or butter lettuce
- ½ head green leaf lettuce
- 1 BULB fennel quartered and sliced ¼-inch thick
- 2 oranges
- 2 ruby red grapefruits
- ¼ CUP fresh mint chopped
HONEY LIME DRESSING:
- 2 TABLESPOONS white balsamic vinegar
- 1 lime zest and juice
- 2 TABLESPOONS honey
- 1 TABLESPOON Dijon mustard
- 1 TEASPOON salt
- ¼ CUP extra virgin olive oil
- freshly ground black pepper
INSTRUCTIONS
- Combine the olive oil, lime juice, honey, coriander, salt and freshly ground black pepper in a medium bowl. Add the shrimp and toss to evenly coat. Let the shrimp marinate for 30 minutes.
- While the shrimp is marinating, supreme the oranges and grapefruits. Slice off the top and the bottom of the fruit first to create a flat surface. Then run your knife down the sides of the orange, curving with the shape of the orange, to cut away all the peel. Carefully, make slices on either side of the membranes separating the orange segments, loosening the segments from the orange. Be sure to do this over a bowl to catch all the juices (which you can transfer to a glass and enjoy!).
- Make the dressing by combining the white balsamic vinegar, lime juice, lime zest, honey, Dijon mustard and salt. Whisk in the olive oil, drizzling slowly to emulsify and thicken the dressing. Season with freshly ground black pepper.
- Tear the Boston Bibb lettuce and green leaf lettuce into bite-sized pieces and place them in large salad bowl. Add the fennel and citrus segments.
- Pre-heat an outdoor grill, electric grill or stovetop grill pan to medium-high heat. Grill the shrimp for 2 to 3 minutes on each side, seasoning with salt.
- Drizzle some of the dressing on the salad and toss to coat. Place the grilled shrimp on the salad and drizzle a little more of the dressing on top. Finish with the fresh chopped mint leaves and serve immediately.