Shrimp Salad & Bacon Feta Tomatoes

If you're still looking for something to make for your 4th of July Plans we've got another great idea for you. In today's cooking corner Jeff Tracy, the Cowboy Cook, shows us how to make some quick and easy sides for your fourth of July meal. You can listen to the Cowboy Cook every Sunday at noon on Talk Radio 1170.

Shrimp Salad

Ingredients

1. 3 tablespoons plus 1 teaspoon kosher salt
2. 1 lemon cut into quarters
3. 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
4. 2 cups mayonnaise
5. 1 teaspoon Dijon mustard
6. 2 tablespoons white wine or white wine vinegar
7. 6 tablespoons minced fresh dill
8. 1 cup chopped green onion (approx. 8 green onions)
9. 3 cups minced celery (6 stalks)
10. 1 teaspoon freshly ground black pepper

Directions

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cook, than peel and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or Vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the yellow onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Bacon, Feta Tomatoes

Ingredients

1. 1 Beef steak tomato
2. 6 strips of lean smoked bacon
3. ¼ cup Feta crumbles
4. 1 teaspoon course horse radish
5. 2 chopped green onions
6. 1/2 teaspoon chopped chives
7. Salt & pepper

Directions

1. Cut tomato in half
2. Spread ½ teaspoon horse radish on tomato
3. Cover tomato half with one layer of bacon
4. Cover bacon with Feta crumbles
5. Broil for 3 or so minutes until golden brown.
6. Sprinkle with chives and serve.