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Sunday Mornings 6:00am

Serve the salad (with the honey-lime vinaigrette) on the side. Enjoy! (Serves 2)

In the spirit of Halloween, we decided to go with an orange palette of food. How about Sunbasket’s Coconut Shrimp with Cucumber Salad and Pineapple-Ginger Mayo? And if you want a nice snack to set out for guests, how about some candied nuts? Jordan Skinny Syrups has an easy recipe. My daughter is approaching 2 1/2 years old and getting more creative with her cooking. Sometimes it works and sometimes, not so much. Here are the ingredients you’ll need for both dishes.

Coconut Shrimp with Cucumber Salad and Pineapple-Ginger Mayo:
1 organic cucumber
2 organic radishes
Honey-lime vinaigrette (lime juice – honey – Aleppo chile flakes – olive oil)
1 TBS black sesame seeds
10 oz wild Gulf shrimp
1 egg
½ cup shredded coconut
1 teaspoon granulated garlic
Pineapple-ginger mayo (pineapple – mayo – sambal oelek – garlic – ginger)

Candied Nuts:
Favorite nuts (we went with almonds)
Jordan Skinny Syrups Pumpkin Cinnamon Roll