|Fairytale Lemon Basil Shrimp Salad
Today for lunch, I made a lemon basil shrimp salad inspired by a sandwich I had at the Brown Barn Cafe on Overbrook Road in Shavertown. The Brown Barn Cafe is such a wonderful little rustic place to go for lunch or dinner. It really is in a barn, along with Ah! Some Chocolates and feels like a little farmhouse inside. Their menu changes monthly and everything is homemade. I fell in love with it when I had a grilled peach sandwich there during the summertime. They also have AMAZING desserts! Be warned, this is actually the Brown Barn’s last week serving lunch, because they are moving to a NEW location where they will be serving dinner exclusively.
|Strawberry rhubarb tart.
|Grilled peach, arugula and Gruyere sandwich.
Starting on March 6th, they will be teaming up KB’s Coffee House which already provides breakfast and lunch, so the Brown Barn will be serving up their unique homemade dinners. KB’s is located 206 North Main Street, Shavertown, PA. (They are open for Valentine’s Day though and are offering a special dinner. Check them out on Facebook.)
|Sausage, cranberry and cheddar quiche.
When I visited this week, I was able to enjoy a beautiful fireside pre-fixe lunch: Thai coconut curry chicken soup, shrimp basil salad, and the richest most decadent piece of salted caramel chocolate cake I’ve ever had. I will def be visiting them for dinner at their new location and wish them the best of luck! Until then, I decided to make my own rendition of their famous basil shrimp salad.
|Salted caramel chocolate cake <3 td=””>
|Thai coconut chicken soup.
Here is my rendition of the shrimp salad. I know on snow days you’re usually tempted to make something comforting like slow cooker stew or mac and cheese, but I was craving something light that made me feel like I was fireside in the Brown Barn (or maybe even seaside at the shore) and NOT trapped at home in a snowstorm.
|The original Brown Barn basil shrimp salad sandwich with chips and marinated cucumbers and dill.
|My Lemon Basil Shrimp Salad
1 12 oz bag of small precooked shrimp (71-90 count), peeled and deveined (tail off)
2 large stalks of celery, diced
1./4 cup of fresh basil, chopped
1/2 cup of olive oil mayo
1/8 cup of olive oil
Juice of 1/2 lemon
Whole grain bread (optional)
If the shrimp is frozen, place it in bowl of cold water for about 10 minutes to thaw. Then drain it and pat dry with paper towels. Place celery in a large bowl and add the shrimp. Season with salt and pepper.
In a small separate bowl, combine the mayo, olive oil and lemon juice and whisk together until smooth. Pour over the shrimp in the large bowl. Add the chopped basil. Gentle toss or stir until it is all combined.
Serve chilled open faced on multigrain bread or in a sandwich.