Summer has finally rolled into our part of Texas, hopefully leaving the thunderstorms and driving rain that have been our constant companions since March behind us for a while. With the mercury rising rapidly, it was a perfect excuse to fire up the grill and go with a side dish that was on the cool side, perfect for a lazy 90 degree summer evening.
In this edition of Your Pantry or Mine, I’m highlighting the contents of tommiea’s pantry and what a list it was! I sat and thought for quite a while about this entry, both because dietary needs have shifted on my part, and because I wanted to give tommiea, who is also a military spouse, something inspiring and a bit special for the first of my forays into her larder.
This dish is perfect for a summertime get together or a warm night for two. The salad is made without any mayonnaise, so it travels well, and is best served slightly chilled or at room temperature. The shrimp take just moments to cook and can be prepped and waiting up to five hours in advance, so prep can be spread out over the course of two days if desired, and if you’re going to take them along for a BBQ or other outdoor event, they can easily travel for several hours inside a zip top bag placed inside another zip top filled with ice. Just be sure that the inner bag is sealed very well or the marinade will dilute.
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