Coast Cooking

Coast Cooking: Too hot outside? It must be salad season

Man it's hot out there. What an understatement, right? So, other than trying to stay cool, the other dilemma is what to eat. 

Nothing heavy sounds very good, nothing too meaty, too sauced, too hot or spicy. So what's left to choose from?

What about a nice salad? No, not the simple green salad you so often encounter. Need some inspiration? 

A few of the better restaurants on the Coast have manned up to the challenge, and come up a with some good ideas.  Try this shrimp salad and I think you will like it. I borrowed the idea from the Oyster Reef Club.  


1 cup boiled shrimp

1 cup crunchy, seasoned croutons

2-3 cup chopped, varied lettuces 

2-3 tablespoons capers

1 lemon cut into wedges

Olive oil and vinegar vinaigrette 

Boil the shrimp in vinegar and water for 1 minute, remove, drain and place in an ice bath. Chop the lettuces into big bite sizes, and toss with the shrimp, capers and croutons. Combine about 1/2 cup of good olive oil with 3-4 tablespoons of rice vinegar and mix well. Pour over the salad and toss again. Serve chilled.