Ingredients: 1½ pounds cooked, peeled shrimp 2 ⁄3 cup extra-virgin olive oil ½ cup white balsamic vinegar 2 tablespoons grated lemon rind 1 teaspoon salt 1 teaspoon pepper 1 teaspoon hot sauce Directions: Whisk together olive oil, vinegar, lemon rind, salt, pepper and hot sauce. Pour over shrimp, stir and refrigerate mixture in a large bowl or zip-top plastic freezer bag for at least 6 hours or overnight. Drain shrimp and serve on romaine lettuce leaves if desired. — Dana Camp
LIz Moore, left, and Jamie Gates of Fête and Fleur.
blue cheese coleslaw
Ingredients: ¾ cup mayonnaise ½ cup sour cream ¼ cup crumbled blue cheese 2 tablespoons apple cider vinegar Salt and freshly ground black pepper ½ medium green cabbage, cored, quartered and thinly sliced ½ small red cabbage, cored, quartered and thinly sliced 1 Vidalia onion, halved lengthwise and cut crosswise into ¼-inch slices Directions: In a large bowl, mix together the mayonnaise, sour cream, blue cheese and vinegar, then salt and pepper to taste. Stir until well combined. Add the cabbage and onions and toss to combine. Cover and refrigerate until you’re ready to serve it. — Tricia Yearwood, Food Network 18
Jami Gates and Liz Moore of Fête & Fleur helped make our party at NorthRiver Yacht Club’s Captain’s Cabin picture-perfect. Gates, who’s from Oxford, and Moore, a Tuscaloosa native, recently launched their company to provide floral design and personalized event planning. Both have experience in event management — they’ve coordinated weddings, parties, and events for more than 900 people — and each has made a hobby of floral design. The two brought flowers in festive colors and recruited Kalynn Anderson of K.and Lettered to hand-letter place cards for the table. For more information, check out K.and Lettered on Facebook and Instagram. As for their company’s name: Fête means “a festive celebration,” and fleur is the French word for flower. “Our logo includes a drawing of a honeybee,” Gates said. “This is a symbol of our work ethic. We’re worker bees for our clients and, like the honeybee, we love all flowers.” Here are some tips from the Fête and Fleur duo: • “Forage first. Look in your yard (and your neighbor’s yard) before you spend any money. We love to start by utilizing flowers and greenery to which we have easy access and build from there.” Gates and Moore used ivy, angel vine, roses and viburnum from their own yards for our picnic. • “When using premade bouquets from the grocery store, don’t be afraid to deconstruct and rebuild to suit your taste. Use what you like, split the arrangement into multiple containers or add to the arrangement. Change the water every day or so, and things will stay fresh longer.” • “Play with texture. Too much of the same thing can get boring. For the picnic, we balanced the big, beautiful, round blooms of the hydrangeas with the airiness of the Queen Anne’s lace and the unique look of the angel vine, which were perfect, natural additions for this setting.” • “Know when you’re in over your head. Throwing parties should be fun and not stressful. Outsource where you can. Great vendors — florists, caterers and planners — are only a phone call away.” For more information, visit www.feteandfleurevents.com or follow Fête and Fleur on Instagram and Facebook @feteandfleur.