RED, WHITE AND BLUE (and a bit of gold)
SUMMER SALAD WITH SHRIMP AND GROUPER CHEEKS
Salad greens of your choiceÂ
Red cabbage shreddedÂ
Red tomatoes, grape, cherry, or my favorite, CampariÂ
Hard boiled eggs quarteredÂ
Shrimp, peeled and deveinedÂ
Grouper cheeks or any firm fish cut into small piecesÂ
Salt & PepperÂ
Butter or oilÂ
Toasted almondsÂ
Blue cheese crumbledÂ
MayonnaiseÂ
ButtermilkÂ
Worcestershire SauceÂ
For dressing, mix equal amounts mayonnaise and buttermilk. Mix in blue cheese. (The more the better!) Add in Worcestershire to taste, a few drops at a time.
Place the greens, red cabbage, tomatoes, and eggs, on plate.
Salt and pepper the shrimp and grouper.
Heat butter or oil, or combination of the two in a large skillet on medium until bubbling. Add grouper to pan first and cook for a couple of minutes on each side. Add shrimp and cook for a couple of minutes more until pink on each side.  Place cooked shrimp and grouper on plate with vegetables. Serve with the delicious blue cheese dressing and sprinkle with toasted almonds. This beautiful salad is so colorful, easy and perfect for a summer gathering.