VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
Bring a large pot of salted water to a boil. Add shrimp and boil until pink and cooked through, about 2-3 minutes. Drain immediately and rinse with cold water to cool the shrimp. Chop into bite-size pieces.
In a medium bowl, toss shrimp with mayonnaise, celery, scallions, lemon juice and dill. Mix until thoroughly combined. Season to taste with salt and pepper.
Brush inside of potato rolls with melted butter. Distribute shrimp mixture evenly between rolls. Sprinkle rolls with Old Bay seasoning and top with crushed potato chips.
Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.
Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.
To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.
When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.
2 pt. cherry tomatoes (preferably multi-colored), halved
1 red onion, chopped
1 clove garlic, minced
1 bunch basil, torn
DIRECTIONS
Pre-heat a large skillet over medium-high heat.
Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.
Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.
To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated and season with more salt and pepper.
