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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Succotash Salad


A beautifully vibrant salad that will go perfectly with picnics and barbeques during the hot Summer season.





Succotash Salad
Makes 6 servings

Ingredients:

  • Kosher salt
  • 2 cups green beans
  • 1 10 -ounce package frozen lima beans, thawed
  • 3 cups corn kernels (from about 4 ears)
  • 1 small avocado, pitted, peeled and cut into chunks
  • 1 cup grape tomatoes, halved
  • 1/4 cup minced red onion
  • 1 jalapeno pepper, seeded and minced
  • 10 basil leaves, thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • Freshly ground pepper

Directions:

  1. Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
  2. In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

Recipe from The Food Network Magazine and Katie Lee.

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