Sparkling Party Punch
Yield: 24 servings
2, 12-ounce cans frozen pink lemonade concentrate*, undiluted
1 quart bottled, refrigerated lemonade
1 quart cranberry juice
2 liters lemon-lime soda
1. Mix together frozen lemonade concentrate, lemonade and cranberry juice.
2. Just before serving, add the lemon-lime soda.
3. Serve over ice.
*If you can’t find frozen pink lemonade concentrate, use regular frozen lemonade concentrate. If so, you can make it pinker by adding more cranberry juice or a few drops of red food coloring.
If you’d like, you can add rum, gin, or tequila to the finish punch. Add to taste.
Judie’s Herb and Scallion Shrimp Appetizer
Yield: serves 10-12
Large pot of water - about 2-3 quarts
2 tablespoons salt
2 tablespoons sugar
2 pounds, large (31-35/pound) raw shrimp that is peeled and deveined. Tail-off is nice but you can also use tail-on.
5-6 scallions, thinly sliced
1-2 cloves garlic, finely minced
2 teaspoons herb de Provence
1/2 teaspoon paprika
1 lemon, thinly sliced. I like to cut the lemon in two, going lengthwise and then thinly slice each half.
1/2 cup olive oil
1/4 cup fresh lemon juice
1. Bring pot of water to a boil over high heat. Stir in salt and sugar. Turn heat to low, add shrimp and cook briefly, until shrimp turns pink and curls, about 1 minute. Drain shrimp and run under cold water to stop cooking.
2. In a large bowl, combine sliced scallions, minced garlic, herbs de Provence, paprika, sliced lemon, olive oil and lemon juice. Stir well and add cooked shrimp. Toss to make sure shrimp are all coated.
3. Cover and refrigerate a few hours or up to 2 days.
Serve on plates with little appetizer forks or toothpicks.
