Monthly Archives: May 2014

Zesty Margaritas

  • Zesty Margarita3 limes
  • 3 lemons
  • 1/4 cup superfine sugar
  • Pinch table salt
  • 1 cup agave tequila (100 percent)
  • 1 cup Triple Sec
  • Salt, for rimming the glass (optional)
  • 2 cups crushed ice

Zest limes and lemons until you have 4 teaspoons from each. Squeeze fruit for 1/2 cup fresh juice from each. Place zest and juice in a cup or glass. Stir in sugar and salt. Cover and refrigerate a few hours (up to 24). Strain mixture into 1-quart pitcher. Stir in tequila and Triple Sec. Dampen rims of margarita glasses and dip in salt. Place half the crushed ice in glasses and half in the pitcher. Stir beverage until thoroughly combined and then strain into glasses. Makes 4.

Shrimp Tacos

  • Shrimp-Tacos1 pound medium shrimp, peeled and deveined
  • 1 1/2 cups sour cream

  • 1 (1-ounce) package taco seasoning mix, divided

  • 1 cup diced seedless cucumber

  • 3 green onions, thinly sliced (about 1/4 cup)

  • 2 avocados, peeled and diced

  • 1 tablespoon lemon juice

  • Butter lettuce leaves, torn

  • 2 cups (8 ounces) shredded Colby Jack cheese

  • 1 cup chunky salsa

  • 12 flour tortillas or taco shells

Steam, boil or grill shrimp. In a large bowl, combine sour cream and 2 tablespoons of taco seasoning mix; mix well. Stir in the cucumbers, onions, avocados and lemon juice. In a small bowl, toss the shrimp and the remaining taco seasoning mix together. Layer tortillas or taco shells with lettuce, sour cream mixture, shrimp, cheese and salsa. Makes 12.