Such a delightful warm weather salad.

1 Can (20 oz) Pineapple Chunks – in juice
1/2 C. Water Chestnuts
1 Tbsp. Cider Vinegar
1/4 tsp. Oregano – crumbled
Freshly Ground Black Pepper – to taste
Fresh Basil – a few leaves torn – optional
Salt – to taste
1 Tbsp Vegetable Oil
1/4 Red Onion – small, sliced
3-4 Slices Bacon – cooked, crumbled
1 Bunch Spinach – washed, stemmed

Drain pineapple, (I prefer Dole) reserve 2-3 TB juice, (add extra to your morning orange juice). Toss pineapple, bacon, spinach, water chestnuts (I use Dole) all together in a bowl.  Combine reserved juice with remaining ingredients, add to salad and toss until well combined.

Serves 4

NOTE:  I tripled this recipe for 14-16 people.  I used 1 can pineapple chunks and 1 can pineapple tidbits. The tidbits work better than the chunks.  I used 2 cans water chestnuts and tripled everything else.  I kept extra pineapple juice on hand in the event that we needed a little more dressing.  The rest of the juice went into the orange juice container.

BUON MANGIATA!

While we are here at Wild Dunes fish is fresh and plentiful, so

even though Andrea and Erica were responsible for last night’s

dinner which was a Mexican surprise, we manage a little shrimp too.

BAKED SHRIMP SCAMPI

PREHEAT OVEN TO 425º

2 LBS RAW SHRIMP – peeled, deveined (medium to large)

1 CUP BUTTER – unsalted

1-2 TBS DIJON MUSTARD – or to taste

1 TB FRESHLY SQUEEZED LEMON JUICE – or to taste

2 TSP FRESHLY CHOPPED GARLIC – or more to taste

1 TB CHOPPED FRESH BASIL or PARSLEY

In a small saucepan over medium heat, melt butter, then add remaining ingredients and allow to cook just until all well combined and heated.

In the meantime, arrange the shrimp in a single layer in a baking dish. Pour the butter mixture over all and bake for 10 – 15 minutes, depending on shrimp size, and only until the shrimp are nice and pink.

Be careful to not overcook or shrimp will be tough and dry.

NOTE: If you like a little spice, eliminate the Dijon mustard and add some Cajun seasoning!

Serve as an appetizer with toasted bread rounds or serve as an entrée with rice or over pasta.

BUON MANGIATA!