Surf N Sunshine Recipes

Steps:

• Take 2 glasses and fill them with ice. Using a potato peeler, peel a couple strips of lime zest and run one around the rim of each glass to flavor it, then drop it into the glass.
• Halve the lime and squeeze each half into a glass over the ice. Pour 1/2 cup pineapple juice and 1/2 cup ginger beer into each glass. Slightly crush the mint sprigs and add them to the drinks. Stir and serve immediately.

Steps:

• Make the garlic butter: Pulse the garlic in a food processor until chopped. Add the butter, lemon zest, lemon juice, parsley, 1 teaspoon salt and 1/2 teaspoon pepper; pulse until smooth. Chill at least 30 minutes.
• Prepare the mushrooms: Preheat the oven to 400 degrees F. Toss the mushrooms with 1 tablespoon olive oil and season with salt. Fill each mushroom with 1 heaping teaspoon of the garlic butter (reserve the remaining garlic butter for the crab filling). Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the shallot and crabmeat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Stir in the reserved garlic butter (about 1/3 cup) until melted. Season with salt and pepper. Remove from the heat and push the crab mixture to one side of the skillet; let any excess juices collect.
• Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top.

Steps:

• Place all ingredients in a blender until smooth and thick. Add more ice or water as needed

Steps:

• Add all the ingredients to a blender. Blend until combined and smooth. At last, enjoy your Surf N' Sunshine!!