I hope that everyone had a great Memorial Day Weekend!  The weather wasn't the best here on Sunday and Monday but the sun did come out in the afternoon yesterday.  I decided that since the weather wasn't great and I had some time, I would make crab cakes for dinner.  I drove to Whole Foods to get crabmeat and they didn't have any and it would be Wednesday before any more came in... so I came up with Plan B.  Shrimp Salad sounded good to me, but the tuna was beautiful so I got some of both.  I also bought a pineapple and some squash.  I expected to freeze either the tuna or the shrimp, but it didn't end up that way.  Once the shrimp were peeled and deveined, I realized that I wasn't going to have much shrimp salad so I decided to grill the tuna also.  I threw the pineapple on the grill with the tuna and sauteed the squash inside.  It really turned out to be a nice meal.   I'm still craving crab cakes though!  The recipe for the shrimp salad is below.

The tuna, pineapple and squash all went on one platter and it was a nice presentation!




I bought fresh Georgia shrimp for the shrimp salad and it was really delicious!  The leftovers will be great for lunch today!



Screen Shot 2016-05-31 at 6.50.14 AM

Recipe from Our State magazine.

Pillivuyt Oval Serving Platter from Williams Sonoma

We're headed to Savannah for Rebecca's graduation tomorrow!  I'll be blogging from there, so check back to see what we're doing!