Fresh Approach Cooking

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Do you ever want to run away from home?

I guess that is another way of saying...go on vacation.

So my question really is, do you ever want to go on vacation? (My, what a silly question! I liked it better the other way!)

I know I feel that way sometimes.

Happily, my daily life is like a vacation, minus room service, so I don't have too much to complain about.

Then again, I do long to escape here and again.

And my solution?

Make something to eat that I would only eat on a tropical island. Far from prying eyes. Something I can pick at with my fingers. Or slurp with abandon.


Something lush and opulent. Jewel-like in its precious beauty. (Wow Rachael, feeling over the top today? Why yes, yes, I am.)

Something like this.

Shrimp salad.

Salty, succulent, crunchy, rich (and riche), cooling and finger-lickin' good. And if you really want, you can eat it with your fingers (though, wrapped in a lettuce leaf is nice too)

Try it, and enjoy!

1 pound cold small shrimp, cooked and peeled
2 stalks celery, diced
2 carrots, diced
1 red bell pepper, diced
1 small zucchini, diced
1 shallot, minced
1/4 cup sliced cornichons (gerkhins)
1/3 cup mayonnaise
1/4 cup chopped fresh herbs: oregano, parsley and dill or tarragon
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice


Whisk together the mayonnaise, herbs, mustard, and lemon juice in medium bowl. Add the rest of the ingredients. Taste and season with salt and pepper.

Serves four as a light entree.

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The California freshwater shrimp is a federally listed endangered species

97% of American homes keep ketchup in their kitchen and we consume approx. 3 bottles worth a year. 4 tablespoons of ketchup have the nutritional value of an entire ripe, medium tomato

The flavor of zucchini is best when it is less than six inches long

Labels: Entree, Luncheon, Seafood