Citrus Shrimp Salad & Scallop Salad

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's yet another from Anna Welander:

Some cities are outlawing new digital billboards that change messages
every few seconds, saying they are distracting to drivers. Apparently,
it is hard to look away at the billboards while concentrating on talking
on the cell phone while putting on makeup and eating lunch. - Jim Barach

__________________________________________________

            TODAY'S RECIPES
__________________________________________________

If you are a fan of tart foods, feel free to add lemon or lime sections
to this refreshing salad.

Citrus Shrimp Salad

2 oranges
1 grapefruit
1 ripe avocado, peeled and thinly sliced
1 lb (450 g) cooked shrimp, peeled, deveined if necessary,
and coarsely chopped if large
Chopped lettuce for garnish

For the dressing:
1 cup (250 ml) sour cream
3 Tbs (45 ml) orange-grapefruit juice
Salt and freshly ground pepper to taste

Peel the oranges and grapefruit and cut out sections over a bowl
to collect the juices. Arrange the citrus sections, avocado slices,
and shrimp attractively on a bed of chopped lettuce. Whisk together
the dressing ingredients using the juice collected from sectioning
the fruit and drizzle over the salad. Serves 4 to 6.

**************************************************************

This dish makes an elegant side dish to any meal, and would be
an outstanding main dish at a luncheon. I don't need to mention
that it would also make a exceptional filling for a sandwich, do I?

Scallop Salad

1 lb (450 g) scallops
1/2 cup (125 ml) mayonnaise
1 rib celery, finely chopped
1/4 cup (60 ml) pickle relish or finely chopped sweet pickles
2 Tbs (30 ml) chopped pimientos
Salt and freshly ground pepper to taste
Lettuce leaves for garnish
Paprika for garnish

Cook the scallops in boiling salted water just until firm and opaque, 2
to 3 minutes. Drain, coarsely chop if the scallops are large, and cool
to room temperature. Combine with the mayonnaise, celery, pickle relish,
pimientos, salt, and pepper, stirring gently. Serve on a bed of lettuce
and garnish with a sprinkle of paprika. Serves 4 to 6.
Received on Wed May 16 07:59:27 2007