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SWEETJAM
To make the vinaigrette, whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency. Pour into a jar with a tight-fitting lid to transport it to the picnic. Adjust oven rack to highest position and turn ... [... more]
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Zesty Feta and Shrimp Summer Pasta Salad
Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces. In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and ... [... more]
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Fresh Dill Pasta Salad
In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before ... [... more]
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Garlic Lover's Shrimp and Green Bean Salad
Place garlic cloves, 1/4 cup olive oil, key lime juice, rosemary, and 1/2 teaspoon garlic salt into a blender; puree until smooth. Combine shrimp and marinade in a resealable plastic bag. Marinate at least 30 minutes in the refrigerator. Pour the ... [... more]
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St. Barth Seafood Salad
To make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed. Slowly drizzle the olive oil into the blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use. [... more]
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La Afro-Cubana
Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving. This easy ... [... more]
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Margarita Shrimp Salad
Mix the lime juice, lime peel and garlic in a 12x8x2-inch nonmetallic shallow baking dish or gallon size resealable plastic bag. Add the shrimp and toss to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 30 ... [... more]
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