Simple Shrimp Salad Recipe @SuzanneMTrauth #bookgiveaway

Today MLK welcomes guest Suzanne Trauth with her new book, No More Time and a recipe for Simple Shrimp Salad. She'll be giving away one paper copy of the new book--leave a comment to enter! Welcome Suzanne!

In my latest Dodie O’Dell mystery, No More Time, the fifth in the series, Dodie is taking a summer vacation down the New Jersey shore in a town called Candle Beach. She grew up here and loved all aspects of life in a beach town—the sun, sand, seagulls, and salt air. She also loved the seafood. Now that her close friend and former boss has opened a new restaurant on the boardwalk, she and her current squeeze are spending a lot of nights eating at the Sandbar. And borrowing the recipes to take home. One of her favorite lunch specialties—and mine, by the way—is this simple shrimp salad. So easy to make and can be served so many different ways. Here it is!

Ingredients:

1 lb. cooked shrimp

1/2 cup mayonnaise

1/3 cup chopped celery

1/4 chopped green onions

1/4 chopped red pepper

2 tsp. of lemon juice

2 tsp. of Old Bay seasoning (use less or more to adjust the heat and spiciness)

Combine the shrimp with the remaining ingredients. Chill for at least an hour. Serve on a bed of lettuce or a croissant.

About No More Time…

Restaurant manager Dodie O’Dell has found her niche in the cozy New Jersey town of Etonville, creating menus that make a delicious double-act with the community theater’s productions. Now she’s ready for a vacation at the Jersey Shore town she called home before a hurricane hit. Sun, salty air, and seagulls make for a nostalgic escape from regular life—until a contingent from Etonville arrives to compete in a Jersey Shore theater festival.
 Roped into helping her former boss cater the event, Dodie also gets a visit from her old flame, Jackson, who’s hoping to revive his charter boat business and is looking for a place to crash. Before Dodie can tell him that ship has sailed, Jackson’s partner is found murdered on his boat. Dodie knows her ex is a mooch, but she’s sure he’s no killer. But as she follows a trail of evidence that leads into her own past, Dodie stumbles on a dangerous conspiracy theory that could bring the festival to a shocking finale…

Suzanne Trauth is a novelist, playwright, screenwriter, and a former theatre professor at a university. She is a member of Mystery Writers of America, Sisters in Crime, the Dramatists Guild, and League of Professional Theatre Women. When she is not writing, Suzanne coaches actors and serves as a celebrant performing wedding ceremonies. She lives in Woodland Park, New Jersey.

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Suzanne is giving away a paper copy of No More Time--please leave a comment to be entered in the drawing!

Hayley Snow's Easy Shrimp Salad #recipe @LucyBurdette

LUCY BURDETTE: One of the great joys of writing the Key West mysteries is imagining what the characters would really do, and that includes what they would really eat. They are characters in a book, but they honestly begin to feel like real people. I can picture Hayley Snow and Miss Gloria on their houseboat wondering what to have for dinner. And then I can imagine them remembering that--oh joy!--there are shrimp left over from the night before.

Then Hayley goes to work. She looks in the fridge again and finds celery and onions and capers. And Miss Gloria goes out to the back deck and picks some fresh dill and a few beautiful ripe tomatoes. And then they whip up a quick but delicious shrimp salad served over greens and sliced tomatoes, with maybe a delicious leek biscuit on the side. Can't you just see it? And my husband says, where did this recipe come from? And I say...Hayley made it, of course...

Ingredients

1/2 pound Key West or Stonington pink shrimp
1 small, mild onion, diced
1 stalk celery, diced
1 tablespoon capers
1 tablespoon mayonnaise
1 tablespoon chopped fresh dill

Boil the shrimp until just pink. Drain, then shell and clean out the vein. Cut these into bite-sized pieces. Add the onion, celery, capers, and dill, then mix the mayonnaise in. Serve over crisp salad greens or a sliced tomato.

 




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