Shrimp Avocado Salad

Ingredients:

1/2 lb Roma tomatoes, chopped
1/2 English cucumber or 3 smaller garden cucumbers, sliced
1/2 medium red onion, thinly sliced
2 avocados, peeled, pitted and sliced
1.5 cup Stahlbush Island Farms corn
1 medium lettuce (5 to 6 cups chopped)

For the Cajun Shrimp:

2 Tbsp unsalted Liberte butter
1 lb large raw shrimp, peeled and deveined
1 tsp Club House cajun spice
4 cloves garlic, crushed & chopped
Pinch of salt

Zesty Cilantro Lemon Dressing:

3 Tbsp olive oil
Juice of 1 large lemon
1/2 cup chopped cilantro
3/4 tsp table salt
1 tsp freshly ground black pepper

1. Place shrimp in a bowl, sprinkle with 1 tsp cajun spice, 3 chopped garlic cloves & a pinch of salt. Stir to combine.
2. Heat a large pan over medium high heat. Warm 2 tsp butter once butter stops sizzling, add shrimp in a single layer and sauté about 2 minutes. Flip shrimp over & sauté another minute until fully cooked through.Remove to a plate and set aside to cool.
3. Chop, rinse & spin dry the lettuce. Line the bottom of a large salad platter/bowl with lettuce. Add remaining ingredients in rows over the top of the lettuce chopped tomatoes, sliced red onion, sliced cucumber, cajun shrimp, avocado & corn.
4. In a small bowl, whisk together olive oil, 3 lemon juice, cilantro, sea salt & black pepper. Drizzle dressing over the salad then toss to serve.

Recipe Credit: NatashasKitchen.com

Canadian Cherry Cheesecake

1 cup Honey Maid graham cracker crumbs
1 cup Rogers granulated sugar
2 tablespoons Liberte butter melted
2 pkg Philadelphia cream cheese
3 eggs
1 tablespoon lemon juice
1.5 teaspoon vanilla
1 pinch salt
3 cups Dairyland sour cream

Cherry Topping

3 cups pitted BC cherries
1/3 cup Rogers granulated sugar
1/4 cup water
1 tablespoon cornstarch
4 teaspoons grated lemon zest
3 teaspoons lemon juice

In bowl, stir together graham cracker crumbs, 1/4 cup of the sugar & butter until moistened; press onto bottom of lightly greased 8-1/2-inch springform pan.
Centre pan on large square of foil; press up to side of pan. Bake in 325ºF oven until set, 8 to 10 minutes. Let cool.
Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in remaining sugar until smooth & light, scraping down bowl twice, 3 minutes. On low speed, beat in eggs, 1 at a time, beating well after each & scraping down bowl often. Blend in lemon juice, vanilla & salt. Blend in sour cream. Pour over crust.
Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch up sides. Bake in 325ºF oven until shine disappears and edge is set yet centre still jiggles slightly, 1-1/2 hours.
Turn off oven. Run knife around edge of cake & cool in oven for 1 hour. Remove from water & transfer to rack; remove foil & cool completely. Refrigerate until cold, at least 4 hours

Recipe Credit: Canadian Living

Canada Day Celebration!