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The Turquoise Table

Kristin Schell

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in Recipe Collection

Shrimp with Chili-Lime Vinaigrette

It’s a perfect Saturday. The littles are still relishing their Friday night sleep-overs, we have a rare break in our our typical routine of over-abundantly-scheduled-saturday-activities and Husband is happy the Horns play tonight. Football season is its own religion at The Schell Cafe. Our beloved Texas Longhorns are away tonight which gives us a rare September Saturday night at home.

Husband requested grilled shrimp for supper. Simple enough. And because I already have all the fixin’s in the pantry, I’ll make shrimp tacos for the littles and a salad tossed with a spicy vinaigrette for Husband and myself.

Nothing could be more simple than making a vinaigrette.  Well, maybe the shrimp.  Tonight I’m using only three ingredients: olive oil, lime juice and chili powder.  Use a 3:1 ratio of olive oil and lime juice.  This is the general rule of thumb for any oil/vinegar combo. The lime juice I’m using tonight is an acidic substitute for vinegar.  And add chili powder to taste.  Quickly whisk the ingredients together until the liquid emulsifies and you have an opaque consistency.  Drizzle over salad and enjoy!

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Filed Under: Recipe Collection Tagged With: chili powder, lime, vinaigrette

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Comments

  1. HappyinHouston says

    at

    This looks absolutely scrumptous and just what I need for a quick delicious meal. You’re the best. Don’t stop now!

  2. HappyinHouston says

    at

    Three ingredients! This is great! Keep these coming!

  3. CookieMonster says

    at

    As an eater of this fine fare, I have to say it was very tasty.

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I'm on a mission to love my neighbors. I put an ordinary picnic table in my front yard, painted it turquoise and invited neighbors, friends, and even strangers to hang out and do life together at the Turquoise Table®.

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