Clark’s Creek Hike-Fajita Shrimp Picnic

58

Fajita Shrimp

1 Lb. Medium Shrimp (Peeled & De-veined)
1 Green Bell Pepper (Sliced)
1 Purple Onion (Sliced)
4 Pods Garlic (Chopped)
2 Ripe Avocados (Diced)
4 Roma Tomatoes (Diced)
1 Cup Sour Cream
2 Limes (Juiced)
2 Tbs. Olive Oil
2 tsp. Fajita Seasoning
1 tsp. Cajun/Creole Seasoning

In hot skillet, sauté shrimp in olive oil, seasoning with fajita spice and Cajun/Creole seasoning. Add onions and bell pepper, sauté until tender. Add garlic and cook for 3 more minutes. Mix remaining ingredients in large bowl; add shrimp and refrigerate.

Fried Chicken Salad Wrap

2 Lbs. Fried Chicken (Boneless-Crust On)
2 Tbs. Mayonnaise
2 Tbs. Sour Cream
1 Bunch Green Onions (Chopped)
1/2 Lb. Red Grapes (Halved)
8 Flat Bread Wraps

Chop fried chicken into small chunks. In large bowl, mix the chicken, mayonnaise, sour cream, green onions and grapes, stir until thoroughly mixed. Spread mixture on flat breads, roll up and cut into 1’-2″ rolls.

Bodacious Berry Salad

1/2 Lb. Strawberries (Diced)
1/2 Lb. Blueberries
1/2 Lb. Blackberries
12 Oz. Pineapple Chunks
1/2 Cup Toasted Sunflower Seeds
8 Oz. Yogurt

Combine all ingredients in mixing bowl and refrigerate.

This meal is excellent served with ice cold white wine L’Acadie Blanc from Domaine Grand Pre’. It’s the best!