We went to the county fair today, and let me tell you it was HOT! After looking at the animals and fruits and vegetables, including an amazing look inside a beehive, we made our way to the carnival where it was even hotter. I think we drank a gallon of lemonade and two gallons of water. By the time we got home we were wiped out, so a complicated dinner was the first on our to-do list for the evening.
Big J said he wanted shrimp salad. Of course we had neither shrimp nor salad in the house. I went down to Main Street Market which is a great collection of shops including Seafood @ West Main and Feast!. I got some really nice shrimp at the seafood place then walked over to Feast! for a baguette, bottle of wine, local greens, and a pound of local white peaches that smelled so amazing I couldn't pass them up.
On the way home I thought about how to combine everything and decided on peel and eat shrimp with the family cocktail sauce and a grilled peach and arugula salad.
For the salad, I cleaned and placed arugula in a salad bowl, mixed up a vinaigrette of fresh squeezed grapefruit juice, honey and olive oil. I cut the peached into 8ths and spooned a little vinaigrette over the fruit (acid to keep it from browning, olive oil to prevent sticking, and honey to caramelize the sugars) and cooked them on the grill for about 3 minutes per side. The warm peaches mixed with the peppery arugula and acidic dressing was delicious.
We had our shrimp with my family's cocktail sauce recipe. The secret is . . . celery! Here it is:
1 cup ketchup (I like Whole Foods 365 Organic)
3 tablespoons grated onion
3 tablespoons prepared horseradish
juice of one lemon
1 stalk finely minced celery
2 tablespoons minced parsley
Mix all ingredients. Refrigerate, covered, for at least one hour.