From the garden to the table

Some of our favorite recipes with ingredients from our garden

Kumquat Marmalade

Avocado Dip

Preserved Lemons

Spicy Shrimp

Kumquat Chutney

Strawberry-Lemon Jam

Spicy Shrimp

1/8 cup light mayonnaise
3 green onions, sliced
1 tablesp chopped fresh parsley
1 tablesp prepared horseradish
2 tablesp mustard
1 teasp lemon juice
1 dash creole seasoning
1 dash red pepper flakes
1 pound peeled cooked shrimp
French Bread

Mix first 8 ingredients, add more or less of creole seasoning and pepper to taste.

Depending on size of shrimp, cut them into two to three pieces.
Add to sauce, toss to coat. Chill until ready to serve.

Serve on lettuce leaves with Crackers or cut French bread into slices, toast in oven 350F for 5 Minutes, pile one tablespoon shrimp onto each slice.

140 calories/1/4 cup, 3 pts