FERNANDINA FARE
Tested recipes of local favorites

ITALIAN SHRIMP SALAD with Olives & Basil
FROM: Simply Shrimp

2 medium lemons, sliced
2-1/2 lbs. medium shrimp
1 cup coarsely chopped, pitted
 Mediterranean black olives
3 TBLS. fresh lemon juice
1/2 tsp. salt
1/4 tsp. crushed red pepper
1/2 cup extra virgin olive oil
3 TBLS. chopped fresh basil
Lemon wedges, for serving

     In a medium saucepan, add the lemon slices to 2 quarts lightly salted water and bring to a boil. Add the shrimp and cook until pink and firm, 2 to 3 minutes. (The water does not have to return to a boil.)  Drain and rinse under cold water until easy to handle. Peel and devein the shrimp. Place in a medium bowl and add the olives.
    In a small bowl, whisk the lemon juice, salt and red pepper. Gradually whisk in the oil. Pour over the shrimp and toss well. Cover and refrigerate until ready to serve, up to 4 hours.
Remove from the refrigerator 30 minutes before serving. Add the basil and toss. Serve with the lemon wedges on the side.
    Makes 4 to 6 entrees.

KEY LIME PIE
FROM: Kathy Harper

1 TBL. butter
1-1/2 cups chopped pecans
3/4 cups graham cracker crumbs
2 TBLS. finely grated lime rind
3/4 tsp. cinnamon
1-1/2 TBLS. sugar
7 egg yolks
2 14-oz. cans sweetened condensed milk
1/2 cup key lime juice
2 TBLS. lime rind
real whipped cream (optional)

     Pecan crust: Saute pecans in butter until lightly browned. Place nuts and butter in food processor, add graham cracker crumbs, lime rind, cinnamon and sugar. Mix till coarse (I prefer pretty well ground myself). Press into a 10" pie plate, reserving some for garnish if you like.
    Pie filling: Beat egg yolks at high speed for 4 or 5 minutes. Slowly add condensed milk with the mixer running at medium, then add lime juice the same way. Add lime rind and mix slowly. Pour mixture into the prepared crust.
    Fill a baking pan halfway with water and place on lowest rack of oven. Place the pie plate on the rack above water and bake at 300° until firm, 20-25 minutes. Do not allow to brown.
    Remove pie and cool to room temperature, then refrigerate for at least 4 hours.
    When serving, garnish with whipped cream and crust crumbs, if desired.