Have you ever had a shrimp boil for dinner? It's such a fun and unique meal idea that you family is sure to love. All of the yummy cajun flavors, the hearty potatoes and corn, there is just nothing not to get excited about. So throw some newspaper across your table and come join us for a cajun shrimp boil!

• Ingredients: 
• 2 lemons, cut in half
• 2 tablespoons ground bay leaves
• 2 tablespoons celery salt
• 1 tablespoon dry mustard
• 2 teaspoons ground black pepper
• 2 teaspoons ground ginger
• 2 teaspoons sweet paprika
• 1 teaspoon ground white pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon lavender
• 6 sprigs fresh thyme
• 8 cloves garlic, smashed
• 1 large onion, quartered
• 1 pound small red potatoes 
• 4 ears of corn cut in half
• 1 1/2 pound large gulf shrimp with shells
• 2 tablespoons butter

Directions: Fill a large pot with water. Add your lemons, spices, garlic, and onion. Cover and bring to a boil, then reduce to simmer for 3 minutes. Add the potatoes to the pot and cook until just tender (about 10 minutes) Add the corn and cook for 5 more minutes. Peel and deveine your shrimp, add to pot for about 2-3 minutes. Remove your shrimp and vegetables from the pot, but keep 1 cup of the broth in the pan. Add your butter to that broth until the butter melts. Serve the broth over the shrimp and veggies. You can serve with lemon wedges and hot sauce as well. 

There is something so wonderful about your entire family gathering around a big ol' shared plate for dinner. This dish is flavorful, filling, and oh so satisfying. Give it a try and put a taste of the south in your mouth. Bon Appetite! 

This salad has got it all. Wonderful smokey protein, crunchy greens, crispy salty cheese rounds, and soft mustardy potatoes. They all come together for a delicious and beautiful dish. If this salad doesn't say "get in my belly" to you, then I don't know how to help you. 

Ingredients: 

20 large shrimp

1 head romain lettuce, chopped

6 large red potatoes 

1 egg

1 1/2 cups breadcrumbs 

1 tsp lavender herbs de provence 

6 ounces goat cheese (in log form)

1 tablespoon dijon mustard

1 tablespoon vinegar

 lavender salt 

1/4 tsp pepper 

1/4 cup olive oil

Spray Olive Oil

Directions: 

Turn on your broiler. 
Boil some water in a sauce pan. 
Chop your potatoes into half length wise and then width wise so they form bite sized chunks. 
Add your potatoes to the boiling water and simmer until fork tender (about 15 minutes). 
In a bowl mix together an egg an 1/4 tsp pepper. 
In a separate bowl mix together your bread crumbs and 1/2 tsp lavender herbs de provence. 
Slice your goat cheese into 6 disks. 
Dip your disks into the egg then breadcrumbs, then place on a greased baking sheet. 
Spray the tops of your disks with olive oil cooking spray to help them crisp up, broil for 5 minutes. 
In a mason jar shake together olive oil, mustard, vinegar, 1/4 tsp lavender salt, and 1/4 tsp pepper.
When your potatoes are done and still hot, cover them in 1/2 of the dressing mixture. 
Let the potatoes cool in the fridge while you grill your shrimp. 
Pat your shrimp dry and then coat with lavender salt, herbs de provence, and pepper. Spray with oil. 
Grill on each side until pink and cooked through, with a nice char on them. 
Add the rest of the dressing to your lettuce and mix the lettuce and potatoes together. 
Serve the goat cheese rounds and shrimp on top of the bed of lettuce. 

This is a great end of summer salad. The shrimp and lettuce are nice and crunchy and the addition of the potatoes makes it very hearty. The dressing is so easy and just a tangy perfection. Enjoy!