Season Opener

88 degrees yesterday, so I took the plastic patio dishes out of storage for our first dinner outside!  We were celebrating Julie's moving back from Pennsylvania and I made this shrimp with a side of Ramen noodle salad.

Spicy Shrimp (maybe from a friend of the Pioneer Woman)

Prep Time: 16 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 6

     3 pounds (more or less) raw¸ unpeeled Shrimp (21-26 Count or larger)

     ½ cup olive oil

     Salt and pepper, to taste

     2-3 whole lemons (juice of)

     ¼ cup to ½ cup Worcestershire sauce

     Tabasco

     1 stick butter

•  Thoroughly rinse raw shrimp w/shells still on then place in a large baking pan in a single layer. Drizzle with about ½ cup of olive oil.

• Generously sprinkle with black pepper and kosher salt. 

• Squeeze the juice of about 2-3 lemons over the shrimp.

• Generously drizzle Worcestershire over the shrimp, about ¼ to ½ a cup.

• Drizzle Tabasco sauce over the top to your desired spicy, heat level.

• Cut butter into pats. Place the pats of butter on top of the shrimp as evenly spaced as possible.

• Place the pan of shrimp under the broiler for just about 10 minutes until the shrimp are no longer translucent.

Serve with a roll of crusty French bread because you need something to absorb all of the glorious juices.

 

Ramen Noodle Salad (Allrecipes.com, Linda Pearson)

Servings: 12

4 (3 ounce) packages chicken flavored ramen noodles

1 cup diced celery

1 (8 ounce) can water chestnuts, drained and sliced

1/2 red onion, diced

1/2 green bell pepper, diced

4 ounces frozen green peas

1 cup mayonnaise

Break noodles and cook as directed on package. Drain and rinse noodles under cold water.

In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas.

Prepare the dressing by whisking together the mayonnaise and 3 of the ramen noodle seasoning packages.  Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.