Tonight’s menu…
- Shrimp rolls: I used this recipe for lobster rolls but substituted the lobster with shrimp since I happend to have a one-pound bag of frozen, uncooked, deveined shrimp from Trader Joe’s in my freezer. It made enough for four rolls (two filled me up).
- Baby red potato salad: Here’s the recipe. I prefer the sweeter taste of yellow bell pepper, so I used that instead of green. I also used regular mustard instead of dijon. I loved the taste and texture of this dish, but it was a little too onion-y for me, so next time I plan on scaling back on the red onions and using chives instead of scallions for a milder taste.
- Heirloom tomato salad with basil and kalamata olives: So easy and tasty (here’s the recipe)! The recipe suggests leaving the olives whole, but I chopped ’em up. El Hub loves red onions, but I ended up picking ’em out since I like a sweeter salad.
Shrimp rolls
Baby red potato salad
Heirloom tomato salad
