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connoisseur BRAGGING BITES

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MARISCOS a

s the mercury rises, nothing satisfies for a light bite like a chilled seafood cocktail resplendent with fresh shrimp, crabmeat, scallops, oysters or fish. A vibrant cross between gazpacho and a salad, it always adds a festive note to summer. Whether you’re dining in an air conditioned steakhouse, a seafood railcar or a lakeside hotel, these three Texas seafood cocktail contenders will put you in vacay mode. Hola Campeche!

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Story | ROBIN BARR SUSSMAN


PRIME Living's 2014 "Food & Wine" Issue