There really are marriages made in food heaven.  One of my favorites is the shrimp and lemon
marriage.  No divorces there. Hot or Cold, either works.  Today I was asked to do something with
a nice batch of steamed shrimp, 26-30 size.  We were at an outdoor dinner at my sister and brother
in law's beach house, so I thought something tart and refreshing would be appropriate instead
of the usual shrimp with cocktail sauce.  That's delicious, but maybe something different today, don't
you think?  It was a great Summer day at the beach (here at the Jersey Shore) and I wanted the
"creation" to reflect that.

The surf was medium to rough back to calm, and after spending a few hours on the beach, it
was time to go back to the house and enjoy everyone's company and some good food.  Days like this
remind me of why I live in this very overtaxed state, it's really beautiful.  Just wish there was
something we could do about the Winter...but  let me not ruin my good Summer mood thinking
about that.  The shrimp was already cleaned and steamed, so it only needed to be dressed.
First thing I spotted in the kitchen was lemons..so there you go...inspiration.  This salad is a
second cousin to that ubiquitous Southern Italian-American Christmas Eve standard dish, the
Insalata di Pesce, or Fish Salad..cold seafood marinated in lemon and olive oil with aromatics
and always celery.  Celery...that oft-not used vegetable that really adds a ton of flavor and tex-
ture to everything it's put in.  Steam 2 lbs. of medium peeled and deveined shrimp in a steamy
bath of 2 tsp. of Old Bay or similiar seasoning, 2 smashed garlic cloves.  When the water has
come to a boil, add the shrimp.  Have on hand a colander and a big bowl of ice.  Cook the
shrimp for about 5 minutes, then add 1 tsp. of butter (yes, try it...)The shrimp should be pink
and have started to curl.  Drain, then add the shrimp to the ice.  Let them cool for about 10
minutes.  Meanwhile, in another bowl, squeeze 2 lemons, 1/8 cup of Extra Virgin Olive Oil,
1 large finely minced clove of garlic, 2 tbs. finely diced red onion, 2 finely diced celery ribs,
and 2 tbs. chopped celery leaves ( yes, use those leaves...the flavor they impart is awesome,
kills me to see when people discard them...you may never do that again after you taste them)
1/2 tsp. of a mixture of paprika, cayenne or chile powder, allspice,salt, black pepper (or 1/2 tsp.
of an Old Bay type seasoning).  Mix this together and let it sit for 15 minutes.  Add the shrimp
to this and let it sit for 15 minutes, then serve.  Garnish you serving platter or bowl with cut
lemons, you can't over do the lemon here.  Check for seasoning before you serve.
Shrimp Salad never shined so brightly...a great item on your hot weather buffet, or entree.
Happy Summer!