12 Jumbo shrimp, boiled (chopped into 1/2” pieces)
3 Cups String beans, cooked (chopped into 1” pieces)
tomatoes (chopped into 1/2” pieces)
1 Onion (chopped into 1/4” pieces)
6 Strips Pimento, minced
8 Strips bacon cooked and
1/4 Cup red vinegar
1/4 Cup olive oil
In a large bowl mix shrimp, string
beans, tomatoes, onions and pimento
together. Then add red vinegar and olive oil mix well. Seasoned with salt and pepper to taste. Toss and serve
with slotted spoon to drain. Top with crumbled bacon.
#1 USDA Prime Dry Aged steak from the
Bryant & Cooper
salt and pepper.
Put on grill till
it reaches desired
2 cups Brussels sprouts, trimmed and halved
3 oz. whole butter
salt and pepper
Blanch halved sprouts in salted water until tender.
Melt butter in saucepan over medium heat.
Add Brussels sprouts, salt and pepper.
Sautee in butter until slightly browned.
Bryant & Cooper Chopped Salad, Ribeye Steak, Brussels Sprouts
By: Gillis & George Poll