Dinner this evening required no cooking at all. It was a two-course affair. The first course was shrimp cocktail made from large, pre-cooked, cocktail shrimp and a salad made from mango cocktail sauce, horseradish, green onion, sliced and diced jicama, diced avocado, and coarsely chopped cilantro. It was delicious!
The second course appears below – oysters on the half shell with mango cocktail sauce kicked up with horseradish. The oysters got a squeeze of lemon and were served on saltine crackers – Yum! The table looked like this:
Each serving was chilled and served over ice and looked like this. This is an indulgence that I prepare every year or two. Eating raw shellfish is not without hazard, but it is not as dangerous as Fugu.
For the record, I’ve never had Fugu!