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Put a little 'spring' in your seasonal recipes

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Have guests been “springing” up in your home?

Then treat your friends and family to these fun and simply delicious seasonal recipes from Iron Chef Alex Guarnaschelli and Fisher Nuts. It’s the perfect light fare for all of your springtime get-togethers.

Start with: Grilled Shrimp with Walnuts and Scallions

Prep time: 10 minutes
Cook time: 4 minutes
Yield: 8 servings

Walnut and scallion mixture:
1 cup finely chopped Fisher walnut halves and pieces, lightly toasted
The zest and juice from 1 lemon
1/4 teaspoon kosher salt
1/3 cup extra virgin olive oil
5 scallions cut into thin rounds, green and white parts both

2 pounds large shrimp, shelled and deveined
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil

Walnut and scallion mixture: Whisk all ingredients together in a medium bowl, set aside.

Shrimp: Preheat the grill and make sure it is hot before cooking the shrimp. Thread the shrimp on two skewers, and season with salt and pepper. Coat with vegetable oil and place on the hottest part of the grill. Cook for 2-3 minutes and then turn over. Cook for an additional 2-3 minutes, or until shrimp are opaque and have cooked through. Remove the shrimp from the skewers and transfer them to the bowl containing the walnut and scallion mixture. Arrange shrimp on a platter. Serve immediately.

Note: For easier cooking use two skewers when cooking shrimp, thread one through the area by the head of the shrimp, the other by the tail. This will keep the shrimp flat and will prevent them from spinning or falling through the grates during cooking.

No time to grill? This recipe works just as well sauteed. Heat the oil in a large skillet and cook the shrimp for 3-4 minutes or until cooked through. Season with pepper.

Serve with: Spiced Almond, Grape and Mixed Green Salad

Prep time: 15 minutes
Cook time: 5 minutes
Yield: 6 servings

3/4 cup Fisher sliced almonds, toasted
1 teaspoon paprika
Pinch of kosher salt

1 teaspoon red wine vinegar
2 teaspoons grainy mustard
1/3 cup extra-virgin olive oil
1/8 teaspoon salt

3 cups mixed greens, washed
6 red radishes, tops trimmed down to 1/2 inch, thoroughly washed and dried
1/4 cup flat-leaf parsley, stemmed, leaves washed and dried
3/4 cup seedless red (or green) grapes, stemmed, washed and dried

Preheat oven to 350 F.

Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.

Dressing: Whisk all dressing ingredients together in a small bowl, set aside.

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