In honor of our 24th wedding anniversary last Monday, James and I revisited our Intercourses cookbook. This spicy/sweet recipe was perfect for the warm spring day. The shrimp was grilled with lemon-pepper seasoning and then served on a bed of mixed greens, then topped with a sauce made from fresh strawberries, canola oil, lemon juice, salt, pepper and a dash of sugar. I mixed the dressing in my blender and it came out smooth and creamy, then poppy seeds were added. Served with the bewitching Sweet Tooth Mead from Isaaks of Salem, purchased in Salem earlier in the day, this was a perfectly romantic meal.
Plus, after I was so successful at making the strawberry dressing in the blender, I tried my hand at honey mustard, and again, I was not disappointed. I may never buy dressing again.