Creamy Lemon Lime Pie

Here is a delicious unbaked version of Key Lime Pie!

Yield: 6-8 servings

Ingredients:

Graham cracker crust

1/2 cup lime juice

1/3 cup lemon juice

1 lb cream cheese

14 oz can sweetened condensed milk

zest of 1 lime, finely grated

1 cup heavy cream, cold

2 tbsp powered sugar

1/2 lime and 1/2 lemon (cut into slices for garnishes)

Directions:

1. Combine the lime and lemon juices, creacheese, and sweetened condesned milk in a mixing bowl (kitchen aid mixer). Mix for several minutes until combined, scraping down sides often. Add lime zest and mix thoroughly. Pour into pie shell and place in refrigerator.

2. Wisk the cream and powdered sugar in a bowl until soft peaks form. Spread over the top of the pie, add garnishes and chill for at least 4 hours.

Coconut Shrimp with Fruit Salsa

Coconut Shrimp with Fruit Salsa

This is our families recent favorite recipe - I make it with a side of broccoli beef and some brown rice! It's very easy and very tasty!

Ingredients:

SHRIMP

1 lb large tiger shrimp

1/4 cup flour

1 tsp baking powder

1/4 cup orange juice

Pinch S&P

3/4-1 cup bread crumbs

1 cup dried coconut

1. De-poop, de-vein, and shell the shrimp (leave tails on).

2. Combine flour, baking powder, OJ in a bowl - whisk until there are no lumps.

3. Combine bread crumbs, coconut, and S&P in another bowl.

4. Dip shrimp in OJ mixture, then coat in coconut mixture.

5. Let rest in the refrigerator until time to cook.

6. Fry shrimp, when ready, in vegetable oil over the stove. (The oil must be hot enough to sizzle as soon as shrimp is submerged.) Cook until shrimp is golden brown, remove and let dry on papertowels.

FRUIT SALSA

Ingredients:

1 peach - peeled, small dice
1 red onion - small dice
1/2 pineapple - small dice
1/2 can of black beans
2 kiwis - peeled, small dice
1 handful lightly chopped cilantro
2 tbsp lime juice
S&P - TT

Mix produce and cilantro together in a small bowl, add lime juice, add S&P TT. Serve with coconut shrimp.

(Of course, you can add mangos and other fruits and veggies - these are the ones I normally use.)

Greek Salad

Greek Salad Yield: 4 servings

Ingredients:

1 large head romaine lettuce
1/2 cup snipped fresh dill
1 small red onion, cut into thin rings
1 cucumber, peeled, sliced thinly
2 handfuls cherry or grape tomatoes
1/2 cup kalamata olives
1/2 cup crumbled feta cheese
1/2 cup extra-virgin olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp dried oregano
S&P - TT

1. Lay the romaine lettuce on a butting board. With leaves still intact, but into a 1/2-ince shred. Place in colander or salad spinner. Wash and dry well.

2. Scatter the lettuce on a platter. Spring with the dill. Cover witht he onion rings, cucumber, tomatoes, olives, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano, and S&P. Pour dressing over the salad and serve.