Farm Raised Shrimp with English Cucumbers, Yellow and Red Vine Ripe Tomatoes, Red Onion and Old Bay Vinaigrette

Yellow Tomatoes 2 cups, Red Tomatoes 2 cups, Red onion julienned 1 cup, Cucumbers 2 cups, Boiled Shrimp 1 lb. Vinaigrette: 1 cup Red Wine Vinegar, 2 cups Olive Oil, 1/2 cup of Old Bay Seasoning, 2 Tablespoons of Fresh Chopped Dill and Salt and Pepper to Taste.

Cous Cous and Melon Salad with BBQ Mahi Mahi

Rub Mahi Mahi with oil and BBQ Spice and Grill. Prepare 1 box of Cous Cous according to directions and Chill. Small dice 1/2 cantaloupe and 1/2 honey dew, 1 cucumber and 1 red bell pepper, 1 cup of green onions and fresh mint 1/2 cup.

Vinaigrette: Champagne Vinegar 1 cup, Olive Oil 2 cups, Citrus Seasoning 1/2 cup, salt and pepper to taste

Grilled Spring Artichokes with Caper Garlic Vinaigrette

4 fresh Artichokes. Trim bottom leaves and peel stem with a vegetable peeler, clip end of each leave to remove spin, cut in half and remove inner thistle with a vegetable peeler, put in lemon water until you are ready to cook. Cook in boiling salted lemon water for 9 minutes. Remove from water and brush them with oil and salt and pepper, grill for 3 minutes on each side. Dip: Boursin Cheese 2 each, chopped garlic cloves 4 each, capers ½ cup chopped, fresh mint ½ cup, allspice 1 teaspoon. Warm in microwave. Use your hands and enjoy!!

Petit Lemon Curd Cookies

Butter Cookie: 2 cups all Purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 sticks of butter or 3/4 cup, 1 cup of sugar, 1 large egg, 1/2 teaspoon of vanilla. Whisk together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Form dough into a logg on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough until firm, at least 4 hours. Preheat oven to 375 degrees. Cook 12-15 minutes, until edges are golden.

Lemon Curd filling: 3/4 cup fresh squeezed lemon juice, 1Tablespoon finely grated fresh lemon zest, 3/4 cup of granulated sugar, 1 stick (1/2 cup) butter cut into bits, 2 tablespoons cornstarch, 1/2 teaspoon salt, 4 large egg yolks.

Simmer lemon juice, zest, sugar, butter, cornstarch and salt in a 2-quart saucepan over moderately high heat, whisking constantly, 1 minute. Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking. Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes. Transfer to a bowl, cover surface with Plastic Wrap and chill.