Shrimps with Peas and Zesty Italian Dressing
Tossed Salad and Garlic Bread
Pineapple Smoothies with Vanilla Wafers
Serves: 3 to 4
2 cans crushed pineapple
pour pineapple into pie tins or some other shallow pans and freeze till almost hard.
once frozen, break up and place in a food processor and process till smooth. serve in bowls with vanilla wafers.
1 lb peeled extra large cooked peeled shrimp
2 cups frozen peas
3 to 4 tablespoons of zesty italian dressing
Toss Shrimp, peas, dressing together and refrigerate for 1 hour.
lettuce of your choice
cucumber peeled and seeded and cut in ½ moons
red pepper cut in match sticks
scallion cut very, very thin diagonally
use as much or little of the above ingredients as you want
toss with that zesty italian dressing when ready to serve
1 loaf of italian bread sliced in half
2 Tablespoons butter
2 Tablespoons Olive Oil
2 Tablespoons finely chopped parsley
2 Tablespoons minced garlic
½ teaspoon crushed red pepper
over low heat, melt butter and oil and bring up to heat. add garlic, parsley and pepper. cook until garlic is translucent.
spread the garlic butter mixture on both sides of the bread
wrap in aluminum foil and heat in a 350 oven for about 10 mins. or place in a toaster oven set at medium brown and toast. idea is to get the bread warmed.