Time is flying by— We've been in Long Beach for 6 weeks this weekend. We're slowly settling in. I planted basil and hot peppers this week, and finally started hanging artwork on the walls. I'm still getting the new kitchen organized; not ready to have anyone for dinner yet, but I'm getting there! 

For the recipes this week, I'm celebrating summer. I bought a good watermelon this week and it brought the first recipe, grilled shrimp and watermelon salad, to mind. Soaking the shrimp in seafood boil flavored water before grilling really amps the flavor. Next, crispy chicken cutlets are sliced over pasta tossed with a spicy tomato sauce. And finally, a marinated salad that is definitely going to be on the menu one busy night next week. It's delicious and I've got olive salad on my grocery list. 

Enjoy these recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Previous week's recipes:

 • Grilled Eggplant • Chilled Tomato Platter • Gingered Spicy Coleslaw

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Grilled Shrimp and Watermelon Salad

This easy recipe features shrimp that have been soaked in water flavored with crab boil and then grilled. The salad is made up of spicy arugula, sweet watermelon, and salty feta, plus some basil to pull it all together. Perfect summer meal.

Chicken Fra Diavolo

I really like this method for breading and frying most anything that doesn't require a long cooking time. It results in a really crispy crust that holds up well to sauce, or a least as long as you serve shortly after saucing, and it's really easy. Make the spaghetti as spicy as you like.

Marinated Sandwich

This is one I'd forgotten about, and I'm going to get it on the dinner menu soon. I particularly like it with a variety of Italian cold cuts and Boscoli jalapeño olive relish. Get a great loaf of bread. French bread is called for here, but a good focaccia or a ciabatta would also work very well.