Thursday, August 29, 2013

Labor Day; the end of summer or the beginning of the year?

When I was a kid, Labor Day Weekend was always the last weekend before starting the new school year.  I guess that's why I always feel like it's both the end of summer and the start of the new year!  Silly I know but January first is just a regular old holiday to me.  Going back to school was starting teachers, new clothes, new friends, new chance to do really well....hahaha well the grade book didn't have any late reports or over due library books yet!

So now we still celebrate Labor Day even though my kids are away at university and start classes long before September 1st!  Only one difference; no more hot dogs and s'mores!  Instead I try to come up with something fun and unusual to help us very own labor of love for my family!  This year's treat is a real winner! Exotic, fun and delicious!  Oh an really quite easy to whip up!

Here's to the last weekend of summer and starting over with a clean slate!  I give you:

Tropical Sunset Fiesta
Serves 4
4 slices fresh pineapple
1 cup fresh papaya thinly sliced
½ pound fresh shrimp shelled & deveined
1 avocado, peeled, seeded and thinly sliced
1 lemon
1 yellow pepper
1 bunch green or spring onions
4 slices rustic country bread
1 clove garlic finely minced
¼ cup fresh chopped parsley
1 t. salt & 1/2 t. pepper
Oil for the bbq grill
2 T. butter for the sauté pan

2.       Char the yellow pepper on the oiled grill (high heat)
3.       Place yellow pepper in a paper bag to cool then peel, seed and cut into thin strips
4.       Grill the fresh pineapple slices on both sides (high heat)
5.       Zest the lemon and then juice
6.       Chop the green onions
7.       On the side burner melt the butter in a large flame proof sauté pan
8.       Add the shrimp and garlic; sauté until just cooked through
9.       Chop the grilled pineapple
10.   Add the parsley, pineapple and green onions, lemon juice and zest; warm through
11.   Top each slice of toast with sliced papaya then the sliced avocado
12.   Place ¼ of the shrimp and Pineapple mixture on each toast
13.   Serve immediately

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