Pink Berry Salsa

By Libbie Summers
Assisted by Candace Brower
Photography by Cedric Smith
Artwork by katherine sandoz (also model)
Production Assistant: Anthony Lunsmann

I woke up thinking about 1850’s New Zealand.

I hadn’t watched the movie, The Piano, in years yet I woke up thinking about the iconic scene in which a mute Ada McGrath (played by Holly Hunter), her young daughter and her prized piano are alone on a beach…waiting for the unknown.
The scene was gloomy, frightening, oddly beautiful and for my mind…an inspiration.

An Artful Appetizer Course: Inspired by an artist, a crustacean, a movie and the artful city I call home.
An artful appetizer course from Libbie Summers (Photography by Cedric Smith)

An artful appetizer course at the beach from Libbie Summers  (artwork by katherine sandoz, photography by cedric smith)
An Artful Appetizer Course from Libbie Summers (Photography by Cedric Smith)
Pink Berry Salsa
(steamed Georgia white shrimp)
serves 6

1 1/2 pounds fresh strawberries, hulled and diced
1/2 jalapeno, finely diced (remove seeds if you like less heat)
1/2 medium red onion, finely diced
1/4 cup chopped cilantro
2 garlic cloves, finely chopped
Juice of 2 limes
½ pound fresh raspberries, gently chopped
Kosher salt and freshly ground black pepper
18 Jumbo Georgia white shrimp, steamed, peeled and chilled

In a medium mixing bowl, stir together the strawberries, jalapeno, red onion, cilantro, garlic and lime juice. Toss to coat. Add raspberries. Stir gently. Salt and pepper to taste, stir and refrigerate for 30 minutes to an hour.

To serve:
Divide salsa between 6 wine glasses, spooning into the bottom of each. Top each glass of salsa with 3 shrimp. Add a long handled spoon and serve immediately.

Take a closer look at the piece katherine painted for the course….inspired by the setting, the berries and the incoming storm.
Painting by Katherine Sandoz