This vinaigrette is so fresh, bright and tasty, I’m glad I had some left over. It was perfect with my warm Bahía Magdalena scallops, and equally delicious with shrimp. The conundrum, how to serve it?
Shrimp Cocktail?
Simply tossed with chilled shrimp?
It makes a fabulous vinaigrette for salads:
As salad dressing for a spicy lettuce mix with roasted cashews?
As a light sauce for chopped red and green heirloom tomatoes with shaved Manchego cheese and gray salt?
Wolfgang Puck serves this vinaigrette with Grilled Lamb Chops.
I’ll have to try that, too!
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Oh, and Sandi – I still intend to make your recipe for Fried Green Tomatoes!
Maryann – Ha! You are too funny!
Sandi – Thank you, and thanks for stopping by!
Jenn- I’m excited to be a part of the FBR!
Wow those look just beautiful! So plump and yummy!
Welcome to The Foodie Blogroll!
Everything you make looks delish. This is really perfect!
BYW???..What the..? hahaha
I meant BTW