Pink and green — everything’s Lilly

7 May

We’ve already droned on about our favorite preppy fruit salad here, but that won’t stop our Lilly Pulitzer-esque obsesssions to make even our food pink and green.

Although Lilly has some lovely party books that we’ve missed out on, we were lucky enough to snag a silk re-issue of a pink and orange shift. We can’t wait to slip it on, mix something cool and nibble one of these salads with friends.

SEAFOOD AND AVOCADO SALAD WITH LIME VINAIGRETTE
Recipe from “EsSentially Lilly: A Guide to Colorful Holidays,” by Lilly Pulitzer and Jay Mulvaney.
Substitute or add mussels, grilled diced swordfish or cooked calamari to the salad. The acids in the lime vinaigrette will help keep the avocados from turning brown, so you can make the salad a few hours ahead.

1 cup dry white wine
1 small onion, sliced
1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon whole black peppercorns
1 1/2 pounds bay scallops
1 pound large (21 to 25 count) shrimp, peeled and deveined.
1 pound lobster or crabmeat
2 ripe Florida (or 3 Haas) avocados, pitted, peeled and cut into 3/4 inch cubes
1 pint grape tomatoes, cut lengthwise into halves
2 scallions, white and green parts, finely chopped
1 jalapeno, seeded and minced
1 large head green leaf lettuce, separated into individual leaves, washed and dried

Boil 2 quarts of water with first five ingredients, then add scallops and shrimp, cooking 3 minutes. Remove to bowl, cover and refrigerate two hours. Combine lobster or crabmeat and remaining ingredients in large bowl. Drizzle with 1/3 cup lime vinaigrette and toss gently. Serve over lettuce leaves, with remaining lime vinaigrette.

LIME VINAIGRETTE

Grated zest of 2 limes
6 tablespoons fresh lime juice
1 garlic glove, crushed and peeled
1 1/3 cup extra-virgin olive oil
2 tablespoons minced shallot
In medium bowl, whisk together lime zest, juice and garlic. Gradually whisk in olive oil and shallot. Season with salt and pepper.
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SEAFOOD AND AVOCADO SALAD WITH LIME VINAIGRETTE
1 pound large cooked shrimp
1 avocado, in large dice
1 cup fresh corn
¼ cup chopped fresh cilantro
2 tablespoons chopped red onion
½ cup fresh lime juice
¼ cup honey
1 garlic clove, pressed or chopped
½ teaspoon salt
¼ teaspoon pepper
1/3 cup olive oil

Combine the shrimp, avocado, corn, cilantro and onion in a large bowl.

In a small bowl, combine the lime juice, honey, garlic clove, salt, pepper and olive oil and whisk until well combined.

Pour the vinaigrette over the salad and gently toss to combine. Cover and chill for at least an hour before serving.
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BABY SPINACH, GRAPEFRUIT AND AVOCADO SALAD WITH POMEGRANATE VINAIGRETTE
In a small saucepan over medium heat, cook 1 1/2 cups pomegranate juice for 10 minutes or until reduced by one-third.
Remove from heat and let cool completely.
Pour cooled juice into a medium non-reactive bowl. Whisk in 3 tablespoons red wine vinegar, 3 tbsp sugar, 1/2 tsp salt, 2 tsp fresh lemon juice, 1/4 tsp pepper. Stream in 1/4 cup olive oil and whisk until incorporated.
Toss into salad of baby spinach, cubed avocado, supremed pink grapefruit.

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GRILLED GRAPEFRUIT AND ROSEMARY SHRIMP
1/4 cup ruby red grapefruit juice
1/4 cup orange juice
1 tablespoon minced fresh garlic
1/4 cup olive oil
1 tablespoon fresh squeezed lemon juice
8-10 rosemary sprigs with straight stems
1 pound (26-30 per pound) shrimp

In a bowl, combine grapefruit juice, orange juice, garlic, olive oil and lemon juice.
Pull most of the leaves from each rosemary stem, leaving about 2 inches at the top of the sprig (look like mini Lilly palm trees, lol). Mince enough rosemary leaves to make 1 teaspoon and add to bowl. Save extra leaves for other uses.
Add shrimp to bowl and mix. Let stand at least 15 minutes, or cover and refrigerate up to 2 hours.
While waiting for shrimp to marinate, put rosemary stems in a bowl and cover with water.
Drain shrimp, discard marinade. Form 1 shrimp into a C shape and push thick end of Rosemary sprig through fat section, then through tail end of the shrimp. Continue skewering shrimp with remaining rosemary, distributing shrimp equally among the sprigs.
Lay skewered shrimp on a BBQ grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 or 2 seconds), close lid on gas grill. Turn shrimp as needed to cook evenly until they are opaque but still moist looking in center of thickest part (cut to test), about 4 minutes.

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PALM BEACH SALAD
2 cups diced avocado
lemon juice
1 cup chopped celery
24 boiled, cleaned shrimp
1 T green onions
1 cup chili sauce/mayonnaise/sour cream Shrimp Louis-style homemade dressing
6 slices crumbled bacon

Sprinkle avocado w/lemon juice. Add remaining ingredients except bacon, and mix. Chill. Serve on lettuce and garnish w/bacon.

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