Ocean Breeze

Ingredients

• 1 lb large shrimp, peeled and deveined, tails on
• 1 lemon, halved
• 1 bay leaf
• 1 tsp salt
• 1/2 cup ketchup
• 1 to 2 tbsp prepared horseradish
• 1 tsp lemon juice
• Dash of Worcestershire sauce

Method

1. Simmer a pot of water with the lemon halves, bay leaf and salt.
2. Add the shrimp and cook 2 to 3 minutes, until pink and opaque. Move them straight into an ice bath.
3. Stir the ketchup, horseradish, lemon juice and Worcestershire into a cocktail sauce.
4. Serve the chilled shrimp hanging around small glasses of sauce.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 lemon: half sliced, half juiced
• 2 cloves garlic, minced
• 1 tbsp chopped fresh dill (or 1 tsp dried)
• Salt and black pepper

Method

1. Heat the oven to 400 F. Line a sheet pan with parchment.
2. Rub the fillets with the olive oil, lemon juice, garlic, dill, salt and pepper. Lay the lemon slices on top.
3. Bake 12 to 15 minutes, until the fish flakes with a fork and reaches 145 F.
4. Serve with the pan juices spooned over.

Ingredients

• 1 1/2 lb baby potatoes, halved
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 3/4 tsp salt
• 1/4 tsp black pepper

Method

1. Heat the oven to 425 F.
2. Toss the potatoes with the oil, rosemary, salt and pepper and spread them cut-side down on a sheet pan.
3. Roast 30 to 35 minutes until deeply golden and crisp.

Ingredients

• 2 cups blueberries (fresh or frozen)
• 3 tbsp sugar, divided
• 1 tsp lemon juice
• 1 cup heavy cream
• 1 tbsp lemon zest
• 6 shortbread cookies, crushed

Method

1. Simmer the blueberries with 2 tbsp of the sugar and the lemon juice for 5 to 8 minutes, until jammy. Cool completely.
2. Whip the cream with the remaining 1 tbsp sugar and the lemon zest to soft peaks.
3. Layer the crushed cookies, blueberry sauce and lemon cream in clear glasses so the blue shows through.
4. Chill until serving.