Warning.....Objects in Pictures Appear Larger Than In Real Life

This weekend I went out to our citrus grove (well actually, it is only a lime tree and a lemon tree on our pool deck, but I have high hopes)! Anyway, last summer our trees were affected by Sooty Mold, appeared as a black, sooty growth on the upper side of leaves. I thought that was what was hurting the trees, but I found out it is harmless, but indicates that an insect was or is present, usually aphids, whiteflies or scales. As these piercing-sucking insects feed on the undersides of the leaves, they secrete a sticky, clear fluid that drops onto the leaves below. Sooty mold grows upon this secretion. By the time I figured this out, my trees were shot. So I cut them back, put them on the side of the house and forgot about them. Early this spring, I was cleaning out the side garden and realized both trees had new growth, so I repotted them, fertilized them and moved them back on the pool deck. Much to my surprise, we already have one lime and the lemon tree has lots of blooms.

OK, OK, so I know I am jumping the gun, but I am already planning what to do with the fruits we harvest. Gin and Tonic, naw, I am going to make one of my favorite shrimp salads. If you have never picked a fresh lime or lemon off a tree, you are truly missing something, the aroma alone is enough to make you appreciate the wonders of mother nature.

Coconut milk adds surprising body and richness to the mint-lime mixture. If desired, reserve the shrimp shells for stock. I make the shrimp stock and freeze it so that when I need it for a recipe, it is all ready to go. I am honestly not as organized as I sound. Just throw the shells and tails from the shrimp in a pot with some chopped onion, chopped celery, a couple cloves garlic, peeled, 1 lemon sliced, 2 bay leaves, 2 or 3 sprigs of fresh thyme and some whole peppercorns. Cover this with about 6-8 Cups of cold water. Bring almost to a boil, then reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain. Freezes well.



Shrimp Salad with Fresh Mint and Lime

Mint-lime mixture:
1 cup fresh mint leaves -- loosely packed
3/4 cup canned unsweetened coconut milk
1/2 cup fresh cilantro leaves
1/4 cup fresh lime juice
1/4 cup olive oil
1 1/2 teaspoons sugar
1 serrano chile -- seeded
Salad:
2 pounds shrimp -- peeled and deveined
1/3 cup olive oil
2 tablespoons Champagne or white wine vinegar
10 cups mixed greens
1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves

For mint-lime mixture:
Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.

For salad:
Steam shrimp.
Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among plates.
Toss shrimp with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.