We love this tribal print dress: it’s elegant, adventurous, and most of all, fun, like the race itself. Perfect for a party, day or night.
Southern Living is one of our favorite magazines, and their new cookbook, The Southern Vegetable Book, by Rebecca Lang, is full of mouthwatering ideas for getting more greens on the plate. We love this delicious, healthy shrimp recipe that easily feeds a group.
Georgia Shrimp and Radish Salad
Shopping for radishes at the farmers’ market can bring you a choice selection nearly as endless as the colors of Easter eggs. Using two different radish varieties automatically gives this salad a vibrancy of textures, colors, and flavors.
2 lb. unpeeled, large raw shrimp
2 Tbsp. extra virgin olive oil
1 tsp. table salt, divided
3⁄4 tsp. freshly ground black pepper, divided
1 (4-oz.) watermelon radish, cut into fourths and thinly sliced
4 oz. d’Avignon radishes, thinly sliced
4 green onions, sliced
1⁄2 cup diced fennel bulb
1⁄4 cup fresh orange juice
1 tsp. honey
1 tsp. Dijon mustard
2 Tbsp. mayonnaise
1⁄4 cup chopped fresh mint
Garnish: fresh mint sprigs
Peel and devein shrimp, and pat dry. Sauté in a very hot cast-iron skillet over medium-high heat 4 minutes.
Combine shrimp, olive oil, 1⁄2 teaspoon salt, 1⁄2 teaspoon pepper, and next 4 ingredients in a large bowl.
Whisk together orange juice, next 4 ingredients, and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Pour over shrimp mixture, and toss. Serve chilled.