Summer In A Bowl Recipes

Steps:

• For the dressing: Whisk together the honey, lime juice and jalapeno. Slowly whisk in the canola oil until combined. Season with a pinch of salt.
• For the noodles: Prepare the noodles according to package instructions. After draining, drizzle the noodles lightly with canola and toss to coat.
• For the shrimp: Toss the shrimp with the sriracha seasoning and a pinch of salt. Set aside.
• Combine the lime zest and juice and honey in a small bowl and set aside.
• Preheat a large skillet over medium heat and drizzle with the canola oil. Once the oil begins to shimmer, add the shrimp in a single layer and let cook, without moving, until the bottom sides are pink and the shrimp begin to curl, about 2 minutes. Flip each shrimp and allow to cook until barely cooked through, another 2 minutes. Remove to a plate and set aside.
• Add the honey mixture and butter to the pan. Whisk constantly until the butter melts and the glaze reaches a simmer, another 1 to 2 minutes. Continue whisking until the glaze gets thick and glossy and reduces by about half, about 3 minutes longer. Add the shrimp back in and stir everything together, glazing the shrimp and letting it finish cooking in the hot glaze.
• Divide the vermicelli noodles among 4 bowls. Top with shrimp, carrot, mango and cucumbers. Drizzle with the jalapeno lime dressing, then garnish with the herbs and serve.

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.