Today is National Lighthouse Day. I thought it would be nice to feature a lighthouse a little closer to home. Battery Point Lighthouse is in northern California, near Crescent City. Established in 1856, this small but beautiful lighthouse is listed on the National Registry of Historic Places.
In addition to National Lighthouse Day, this is also the first Sunday in August. That brings us three very special National Days – American Family Day, Friendship Day and Sisters Day. American Family Day was created to encourage families to gather without the need to exchange gifts or celebrate a special occasion. This day is for families to mend bridges and strengthen those ties that bind. The American Family comes in all sizes, shapes, colors and creeds. Whatever the family dynamics, family is beautiful, and should be celebrated every day.
Friendship Day is all about friends – old ones we may have lost touch with, new ones we have yet to meet. Friendships are so important to our spiritual and emotional well-being. Personally, I think it’s important to make friends not only with like-minded people, but those who are different from ourselves. By doing so, we expand our view on life and just might learn a thing or two about people. When we see those who are different in the same light as we see ourselves, then compassion and respect and understanding come without thought, naturally.
Finally, today is National Sisters Day. Sisters are our first best friends. The love between sisters is like no other. And National Sisters Day has inspired today’s recipe collection. One of my sisters lives in Oregon. When we get together in her home state, sea food is always on the dining addenda. When she comes down to our home, it’s all about Mexican Foods and Margaritas. This is the perfect celebration of both – one that I look forward to sharing with my beautiful sister.
Family Day with our first friends – sisters – enjoying a Lighthouse inspired Sea Food Sizzling Supper. Pretty much sums up today.
Grilled Shrimp Tacos with Zesty Crème Sauce
Zesty Crème Sauce
3/4 cup Mayonnaise
3/4 cup Mexican Crème (or sour cream)
2 tablespoons Spicy Barbecue Sauce
3 tablespoons Lemon Juice
3 tablespoons Lime Juice
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon Siracha Sauce
1/4 teaspoon Cayenne Pepper
Salt to taste
Pepper to taste
In a small mixing bowl, whisk together mayonnaise, Mexican Crème, and barbecue sauce until blended. Add lemon juice, lime juice and Worcestershire Sauce, Whisk to blend. Season with Cayenne Pepper, salt and black pepper. Cover and refrigerate until ready to serve.
10 Bamboo Skewers
3 lbs (15 count) Large Shrimp
12 Garlic Cloves, minced
1-1/2 teaspoons Cilantro, snipped
3/4 cup Olive Oil
3 tablespoons New Mexican Red Chili Powder
4 tablespoons Lime Juice
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
12 Taco-Size Tortillas
Lay bamboo skewers on a rimmed baking pan. Add water and soak skewers until ready to use.
Peel and devein shrimp. Remove tails, set shrimp aside.
Finely mince garlic, set aside. Snip cilantro, set aside.
In a mixing bowl, whisk together Olive Oil, New Mexican Red Chili Powder, Lime Juice, salt and black pepper. Add cilantro and garlic, mix well.
Place shrimp in a large (2-1/2 gallon) resealable bag. Pour marinade over the shrimp. Seal bag, shake to coat shrimp in the marinade. Refrigerate for 30 minutes.
While the shrimp marinates, prepare the garnishings.
3 cups shredded Iceberg Lettuce
Place in a bowl, cover and refrigerate until ready to use. Cut lemons and limes into wedges, cover and refrigerate until ready to use.
To Grill: Oil grate to prevent sticking. Heat the grill medium high heat.
Remove skewers from the water. Remove shrimp from the refrigerator. Bend shrimp to skewer through tail end to head end. Make sure shrimp will lay flat. Place 4 or 5 shrimp on each skewer, allowing room between for even grilling. Place the shrimp on the heated grill. Cook about 2 minutes per side or until pink and cooked through.
Remove shrimp from grill, remove from skewers to a serving platter. Cover and keep warm until.
Spray tortillas with cooking spray. Quickly warm tortillas on the grill. Stack on a plate or tortilla dish and keep warm until ready to serve.
Slather warm tortillas with Zesty Crème Sauce. Add shredded lettuce. Place about 4 shrimp per tortilla. Squeeze lemon or lime wedge over tacos and enjoy.
Mexican Salsa Rice
3 tablespoons Pickled Jalapeno Peppers (from a jar)
1-1/2 cups Chicken Stock
1 cup Chunky-Style Salsa (Hot or Medium)
1 tablespoon Taco Seasoning
2 cups uncooked Minute Rice
Note: Be sure to use a thick, chunky-style salsa. Look in the deli case for the best selection. The chunkier the better.
Chop Jalapeno Peppers, set aside until ready to use.
In a saucepan over medium heat, bring chicken stock, salsa, jalapeno peppers and taco seasoning to a boil.
Stir in rice; remove from the heat. Cover and let stand 6 to 8 minutes or until liquid is absorbed. Fluff with a fork. Transfer rice to a large bowl and serve.
Super Easy Skillet Refried Beans
1 (16 oz) can Spicy Jalapeno Refried Beans
1 tablespoon Bacon Drippings
2 tablespoons Taco Seasoning, if desired
Heat a small amount of bacon dripping in a skillet over medium heat. Spread refried beans out in the skillet, reduce heat to low heat. Stir and season, cook until hot.
Don’t forget the Margaritas!