This baby is oozing with flavor. |
Miss Mary was our artist de jour each and every day. |
Eventually, we stole a garbage can and watering hose from a nearby resort. Gotta be resourceful! |
Top: Aaron using his weight to pack the sand. If it's packed enough, it won't crack under pressure. Bottom: The team adds water and sand to make a pile the size of a small couch. |
Mary and her shark, ocean side view. |
Nom! Nom! Nom! |
Our crew! L-R, F-B: Andrew, Aaron, John, Dad Megan, Mary, Abby, Mom |
There was lots of this during the day (in cup: Limetime. A genius concoction of Corona, limeaid, and vodka) |
And lots of this at night! Top: Chicago Style hot dog (minus the poppyseed bun - N/A in South Carolina!) Bottom: A taste of home, Goose Island 312 wrapped with some Wrigley gum |
Leftover all beef hot dog with BBQ pulled pork, homemade mac&cheese, and mustard. Hangs head in shame. |
Enter: the Summer Shrimp and Watermelon Salad. Drool.
Pumpkin seeds, sauteed on the skilled with EVOO, sea salt, and pepper. |
Shrimp on the skillet, seasoned with EVOO, sea salt, and pepper. |
Watercress. |
Add in feta with herbs. |
Add pumpkin seeds. |
Remove tails of shrimp and cut them into pieces. |
Whole wheat penne pasta. |
Add diced watermelon and juice of one lime. |
If you didn't get that reference, you obviously need some lolz in your life. Watch that video. Now.
No peer pressure, but this is like, the coolest, and most delicious salad eva.
Until next time...
Tb2
Summer Shrimp and Watermelon Salad
Recipe adapted from Grayson Schmitz's Watermelon Salad.
Ingredients
- 2-3 cups cubed watermelon
- 1/2 cup pumpkin seeds
- handful(s) of watercress
- 1/2 cup whole wheat penne pasta
- 8 to 10 shrimp
- Feta cheese with herbs (I found mine at Trader Joe's)
- juice of 1 lime
- 2 tbsp EVOO (extra virgin olive oil)
- salt and pepper to taste
Directions
1. Cook 1/2 cup of whole wheat penne pasta per package directions. Allow time to cool.
2. Saute pumpkin seeds on the skillet with 1 tbsp EVOO, salt, and pepper until browned. Set aside to cool.
3. Saute shrimp on the skillet with 1 tbsp EVOO, salt and pepper. Once cooked, remove, peel off tails, and dice into pieces.
4. Tear handfuls of watercress and put into bowl.
5. Add 1/2 cup of feta, shrimp, pumpkin seeds, pasta, and cubed watermelon.
6. Cut the lime in half, and squeeze in both halves.
7. Mix together and try not to eat the whole thing by yourself.