Foodie Friday

Welcome to the July 19th Foodie Friday, where fun and great food are always on the menu.

 

The weather in middle Tennessee has been sultry and stubborn,

almost too hot to cook outdoors.  A blistering hot day often

ends in a steamy downpour.

Today's picnic plans were derailed by a short-lived monsoon,

but we enjoyed the meal, just the same.

 

 

On the menu were Key Lime and Honey-Shrimp Tacos and virgin margaritas.



 I began with leftover baked shrimp (olive oil, key lime juice, honey, pepper

 lemon-thyme seasoned salt ) and made tacos, using spinach wraps, romaine, garden tomatoes, and key-lime/honey mayonnaise (whisk fresh key lime juice, honey,

and sea salt into low fat Duke's mayo).

Key Lime - Honey Shrimp Tacos

1 pound raw shrimp

5 key limes

extra virgin olive oil

2 tablespoons unsalted butter

honey (to taste--I used 3 tablespoons)

lemon-thyme seasoned salt

sea salt and freshly ground pepper to taste

Peel and devein shrimp.

Melt butter in large baking pan. Add shrimp. Season with salts and pepper.

Add fresh key lime juice to taste (I used 5-pouir over shrimp)

Drizzle olive oil over the shrimp.

Bake in a 350 degree pre-heated oven in 10-minute increments until done.

Serve on spinach wraps, adding key lime-honey mayonnaise, romaine leaves

and thinly sliced tomatoes.

Key Lime - Honey Mayonnaise

Duke's low-fat mayonnaise

key lime juice ( 2 T)

honey 1 T.

sea salt

Whisk ingredients and spread on spinach wraps.

 

Curious about the 6 Most Popular Recipes at last week's Foodie Friday?

Click HERE.

Coming up next week....

"The Novel Bakers" return with Lavender Week

July 22 through July 28

Recipes, tablescapes, and more!

I've been cooking so much, my whole house smells of lavender.

 



 

 This week-long event is hosted by:

a quiet life,

Home Is Where the Boat Is,

 Once Upon a Plate

Rattlebridge Farm

and

Special guest baker Sidewalk Shoes

 



If you are participating in Foodie Friday,

please read the guidelines.

 



Bandwidth and I would like to extend a huge thanks to all of the great cooks who participate each week at Foodie Friday. It is always a treat to see what you've been cooking. 

 

You are cordially invited to add photographs of your recipes to the "Consuming Passions" group board at Pinterest, which can be found HERE. It is a small, sociable group; Foodie Friday folks are always welcome to "pin" with us and chat about food. Just leave a comment on one of my recent"pins," so I'll be sure to see it, and I will send you an invitation. Or you can email me.

 

To participate in Foodie Friday, locate the blue Inlinkz icon and follow the directions. The red "x"

will allow you to delete your link if you made an error; the "x" is visible to you only.

For a complete guide to this linky party, click HERE. If you have still have questions, click HERE

for a detailed Foodie Friday tutorial.

** By adding your link to Foodie Friday, you are granting us permission to include a photo of your FF recipe in a feature story.

 

I would like to ask pretty please if Pinners will visit the host blogs to pin photographs. Do not pin any thumbnails from this blog, unless they are Rattlebridge's own photos. Thanks.

 

 

Be sure to read about Foodie Friday's upcoming Mystery Ingredient Club.

This seasonal event will make its debut at the August 1st Foodie Friday. 



 

 

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