Tonight we made another hot weather dinner. Unfortunately it was so chilly out that we had to close the back door! I am definitely not complaining about the weather though.  I know pretty soon it will be blazing hot again.

This is dead simple. John poached the shrimp by making up a tasty broth (court buillion) consisting of salt, lemon juice and zest, Old Bay, onion, and peppercorns in a pot of water. Heat to boiling and let it cook together for a few minutes. Turn off the heat and after a minute or two of cool down, add the shrimp, cover, and let them sit for 10 minutes. Drain and refrigerate the shrimp. Fix a cocktail sauce of ketchup, lemon, and horseradish.

Shrimp cocktail – Old School fancy!!

For my part, I had the onerous task of making a salad. I still do not like doing it but we have had so many salads lately that I am getting used to it. My salad consisted of Romaine lettuce, tomatoes, snow peas, radishes, scallions, julienned turkey pastrami, cucumbers, and feta cheese. It is dressed with a vinaigrette and I added garlic rubbed croutons. But you make yours the way you like best!

Pretty composed salad