'SONG OF PRAISE' ( JULY GARDEN ) ~ SHRIMP & AVOCADO SALAD / LEMON PUDDING

"A garden really lives only insofar as it is an expression of faith,

the embodiment of a hope and a song of praise."

~ Russell Page

~ Welcome visitors while away

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SHRIMP & AVOCADO SALAD

~ Summer delight ... buttery avocados balanced with the sharpness of endive (adapted from Gourmet (June 2002)

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1 lb. peeled and deveined large shrimp

2 tsp. salt

3 or more Tbsp. fresh lemon juice

zest of 1 lemon

1 Tbsp. chopped fresh tarragon

1 Tbsp. Dijon mustard

1/4 tsp. freshly ground black pepper

3 Tbsp. extra-virgin olive oil

2 firm-ripe Hass avocados

1 lb. Belgian endive (4 heads), cut crosswise into 1-inch pieces

• Bring 2 quarts water, 1 Tbsp. lemon juice and 2 tsp. salt to boil. Poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with slotted spoon to a bowl of ice & cold water to stop cooking. Let shrimp chill for 2 minutes. Drain and pat dry.
• Whisk together tarragon, mustard, pepper and remaining 2 Tbsp. lemon juice and zest. Slowly whisk in oil until emulsified.
• Quarter avocados lengthwise, pit, peel and cut into bite-size pieces. Add shrimp, avocados, and endive. Toss with dressing. (2-4 light main course)

LEMON PUDDING

~ Tart & tangy (Traverse Magazine Feb. 08)

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2 1/4 cups whole milk

1/2 cup sugar

1/2 cup packed light brown sugar

1/4 cup cornstarch

4 large egg yolks

2 Tbsp. lightly packed lemon zest

pinch salt

1/2 cup fresh lemon juice

3 Tbsp. room temperature unsalted butter

whipped cream

• Off heat, whisk milk, sugar, brown sugar and cornstarch in medium saucepan until smooth. Whisk in egg yolks, lemon zest and salt . Cook at medium heat for 9-12 minutes, whisking constantly until thickened and whisk leaves a defined trail in the pudding.
• Remove pan from heat. Add lemon juice and butter and stir until incorporated. To remove zest, carefully pour pudding through sieve into large serving bowl or 4 individual dishes Let pudding cool to room temperature. Refrigerate covered loosely in plastic wrap until set and thoroughly chilled. Serve with whipped cream. (4 servings)