Cooking Light for Father’s Day

In memory of my Dad, I decided to make his favorite dish for this Father’s Day. Lemony Crusted Shrimps and Peach Tomato Salad with Zesty Dijon Dressing. He loved shrimps, and I remember when I was a little girl my Dad and I will go to the market early in the morning to get the freshest sea foods. The first place he used to always visit was this small stall in the market full of wild freshly caught shrimps.

I combine peaches and nectarine for the salad and it goes so well. Their flavors compliments each other like “Thelma and Louise”, “Bonnie and Clyde”, or “Green Apples and Pears”, figuratively speaking! You’ve got to make this dish so you’ll know what I’m taking about.

Let’s Get Cooking!

For Lemony Crusted Shrimps:

Ingredients:

1 lb. shrimps, deveined, peeled, and tail on
1/2 cup Panko breading 
1 cup fresh basil
2 garlic cloves
2 tablespoons oil
Salt and pepper to taste 

For the Peach Tomato Salad:

Ingredients:

3 ripened peaches, peeled and diced 
3 ripened nectarines, peeled and diced 
2 tomatoes, deseeded, diced 
Juice of one lemon
1 tablespoon maple pure syrup
1 tablespoon Dijon mustard
3 stalks green onions, cut into thin strips and curl
Salt and pepper to taste

*In a bowl combine, peaches, nectarines, and tomatoes. Pour the dressing, mix until well coated.

*For the dressing: In a small bowl combine, lemon, maple syrup, Dijon mustard, salt and pepper. Use a whisk to mix until we’ll combined. 

For the shrimps:

1. Place Panko breading, garlic, fresh basil, salt, and pepper in a food processor. Blend until finely chopped (fine breading texture). 

2. Heat the pan with oil. Dredge the shrimps onto the breading. Add them to the pan, fry for 30-40 seconds each sides or until the shrimps turn pink. 

3. Plate your shrimps and salad. Sprinkle the green onions on top. Squeeze more lemon if you like.

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