Ingredients

• 2 large tomatoes, cut into chunks
• 1 cucumber, peeled, seeded, and chopped (about 4 inches in size)
• 1/2 yellow, orange or red bell pepper, seeded and chopped
• 1 garlic clove, finely minced
• 1 teaspoon chardonnay vinegar
• 2 tablespoon extra-virgin olive oil, plus more for serving
• Coarse salt and ground pepper
• 1 teaspoon ground chipotle chili (optional)
• 6 large shrimp, steamed, sauteed or grilled - peeled

Instructions

1. In a blender, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegar, and oil and season with salt, pepper and chili. Pulse until mostly smooth.
2. Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Before serving, chop 4 shrimp into small pieces. Garnish soup with chopped shrimp, a drizzle of olive oil and add one shrimp on each bowl as a garnish.

Notes

Ingredients

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 3 tablespoons milk
• 1 tablespoon lemon juice
• 1/2 tablespoon of cumin
• 3 tablespoons unsalted butter in small pieces
• 1 pound of peeled and deveined shrimp
• 1 lemon in slices
• 4 tilapia filets
• salt
• 1/4 cup flour
• 1/2 seasoned bread crumbs
• 2 cups shredded cabbage or coleslaw mix
• 1 avocado cubed
• Cilantro for garnish (optional)
• 4-6 soft sausage buns or fresh baguette

Instructions

1. Preheat oven to 450F. Place shrimp in a single layer in a ovenproof bake dish. Sprinkle with pieces of butter, half of the cumin and slices of lemon.
2. Gently salt fish and sprinkle top of tilapia fillets with a tiny bit of flour and then with breadcrumbs. Place fish on foil covered and greased cookie sheet.
3. Once oven is hot, add both shrimp and fish to oven and cook 6-10 minutes until cooked through. Check half way and move shrimp around. Remove shrimp first if fish needs a little longer.
4. While fish is cooking , combine sour cream, mayonnaise, milk, lemon juice and cumin until well combined. Set aside.
5. To assemble: add sour cream mix to each bun, add some coleslaw mix or shredded cabbage, fish, shrimp, avocado and top off with more sour cream and cilantro.

Notes

Ingredients

• 2 tablespoons butter, room temperature
• 2 tablespoons finely chopped fresh green onions or chives, plus more for garnish
• 1 small garlic clove, minced
• Coarse salt and ground pepper
• 8 ounces young yellow potatoes, scrubbed and thinly sliced
• 1 pound skinless cod fillet, cut into four equal pieces
• 8 ounces frozen uncooked medium shrimp (peeled and deveined), thawed
• 2 ears corn, quartered
• 1 lemon, thinly sliced

Instructions

1. Heat grill to medium. In a small bowl, combine butter, chives, and garlic; season with salt and pepper. Set aside.
2. Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
3. Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, about minutes.
4. Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with chives; serve with pieces of french bread.