Ingredients

For The Remoulade

• 1 cup Duke's mayonnaise
• 1/4 cup dill pickles or cornichons, drained and diced
• 3 tablespoons minced fresh dill
• 1 tablespoon capers, drained
• 2 teaspoons Dijon or stone ground mustard
• 1 teaspoon anchovy paste
• 1 teaspoon grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon freshly ground black pepper

For The Salad

• 1 1/2 pounds fresh shrimp or lobster, diced
• 1/2 cup diced cucumber
• cucumber slices for the garnish
• cherry tomatoes halved
• shredded carrots for garnish

Instructions

1. For the remoulade, combine mayonnaise, pickles, dill, capers, mustard, anchovy paste, lemon zest, lemon juice and pepper in a small bowl.  Cover and refrigerate until ready to use.
2. For the salad, bring a large pot filled with water to a boil.  Add any seasoning such as Crab boil or Zataran's that you like.  Add shrimp and bring back to a boil.  Boil for a minute or so. Test one under cold water,  peel and taste.  You don't want to overcook shrimp.
3. After the shrimp or lobster are cooked, dice and place in a bowl.  Add the diced cucumber, and special seasonings.  Play around with seasonings you like, such as a Jamaican jerk seasoning or a cajun seasoning for a New Orleans style.  Toss lightly with the remoulade.  Chill until ready to serve.
4. Place the shrimp or lobster salad on a bed of lettuce and garnish with halved cherry tomatoes and cucumber slices.  Sprinkle with carrots.

By KathyMillerTime
Adapted from Barefoot Contessa

Ingredients

• 4 pints fresh blueberries
• 1 1/2 cups sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/3 cup water
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 15 ounce package refrigerated pie crusts, divided
• 1/2 cup chopped pecans
• Vanilla ice cream

Instructions

1. Preheat oven to 450 degrees.
2. Bring first 7 ingredients to a boil in a saucepan over medium heat; stir until sugar melts. Reduce heat to low; cook, stirring occasionally, 10 minutes.
3. Spoon half of blueberry mixture into a lightly greased 8-inch square pan. Roll 1 piecrust to 1/8 inch thickness on a lightly floured surface; cut an 8 inch square. Place over blueberry mixture; sprinkle with pecans.
4. Bake at 450 for 10 minutes. Spoon remaining blueberry mixture over baked crust.
5. Roll remaining pie crust to 1/8 inch thickness, and cut into 1 inch strips. Place in lattice design over blueberry mixture. Place pan on a baking sheet on middle oven rack. Bake at 450 degrees for 10 minutes or until golden.
6. Serve with ice cream.

Notes

I made this in a souffle dish. Turned out perfectly. The pecans and center pie crust give this cobbler a unique twist.

By KathyMillerTime
Adapted from from a long ago Southern Living