Cropped lemon shrimp salsa
Feet under my table -Leslie J. Watkins,  Food,  Life,  Projects

A Summer Lunch Menu to Match a Beautiful Venue

I have a friend who has a gorgeous home that is a beautiful venue for hosting. We talk often and she asked if I would create a summer lunch menu to match the table scape for a gathering at her pavilion. I know how gifted she is and I was thrilled.

The design that Renae from Peacock Ridge Farm created along with another gifted blogging friend, Barbara, at Mantel and Table was amazing.

My heart stopped at that wisteria!

It was stunning. The setting was an outdoor pavilion in a beautiful garden.

Down the middle of that table, the flowers with the fruit spoke so much elegance, yet, it was framed with a casual runner of burlap with touches of gold and silver. Hints of pink in the flowers, linens and fruit were captivating.

The inspiration for this beautiful table began with the two working their magic with greenery, flowers and citrus. Beautiful! You can see Renae’s post at Peacock Ridge Farm here.
What an amazing table it was! You’ll want to check out Barbara’s post at Mantel and Table to read more!

The theme began with lemon, citrus, flowers and greenery and that set my wheels turning.

Her china was beautiful. The menu and the place settings always have to be coordinated. I looked closely at how Renae and Barbara had set that table.

Elegant china with a dinner plate and salad plate on a charger. Two gorgeous crystal glasses. The combination of the silver and gold were beautiful.

Touches of pink with silver and gold add a bit of elegance to the place settings.

For those who know me well, you know that I am no stranger to creating menus and food for so many events.

I miss all of that hustle and bustle.

The menu planning for proms, birthdays, graduations, engagement parties, weddings, and gatherings of all types, both indoors and outdoors, has been missed this past year.

But, this setting was a dream.

What a glorious table they set! I’m swooning!

To begin planning the summer lunch menu for this setting, I thought about time factors.

TIP: When you are planning that summer lunch menu, consider items that can be made ahead of time. It is always wonderful to have most menu items ready to serve when guests arrive.

I don’t always accomplish this; but, I really try to be focused on guests when they arrive.

It may seem to be backwards, but I began that summer lunch menu with a dessert.

If you go all “Semi-Homemade” version, just simply begin with a cake mix. I had a white cake mix that I simply added lemon zest that gave it that citrus theme. Although I made a layer cake, individual cakes would be perfect, too.

A cake is always served at special occasions…and a beautifully decorated venue needs a cake to celebrate.
Layers add more height and luxury!

The great thing about having cake is that cake is often reserved for special occasions, such as, weddings or birthdays. This table screams celebration to me and just needs cake. Don’t you think?

The cake can be made ahead and even frozen or refrigerated. I have found putting that cake together on the morning of the lunch, or even the day before could be added to that schedule.

A great buttercream icing makes it truly feel luxurious, whether you choose to be trendy with a “naked” cake or have a bit more icing, like I have done, you choose. I began with adding citrus, mint and strawberries to the original cake, but it just didn’t have the look I desired. Then I realized that I had some roses blooming in my garden. Perfect! I added some drift roses with a bit of lemon balm and chocolate mint. That look made me much happier!

TIP: If you are decorating cakes or food, ALWAYS research to make sure that what you decorate with is edible. Herbs and some flowers make perfect decorations. Just make sure that you know that what you are adding to decorate is truly edible and safe.

If I were actually at Peacock Ridge Farm, any of the flowers that were edible could have been tucked around the base or across the expanse of that cake to make it truly special. The same fruit could cascade and that cake could be as large or as small to keep that beauty going. Can’t you just envision it?

A lemon zest cake with hints of pink in the roses to add to the pinks in that table setting. Touches of lemon balm and fresh mint add a touch of greenery to mirror that table scape. The citrus water with fresh mint is added to the menu.

Next, was a simple citrus water to continue the theme.

Fresh mint and sliced lemons and mandarins were added to a server filled with water. That hostess will decide if a water dispenser will be needed; or, perhaps if silver or crystal pitchers are added to the table. I always love to have water offered since so many guests prefer water at meals. Fruit and mint added to water always makes it special. Does it you?

With that second beverage glass at the place setting, that hostess could add a wonderful summer punch, iced tea or a fresh lemonade.

The next thought was a first course for the summer lunch.

Consideration of food allergies always has to be taken if there are guests with seafood or shellfish allergies. A lemon shrimp recipe spoke light and perfect for this citrus theme. If you want to take the flavor over the top, using the grill makes it even better.

A great time saver is to simple buy a ready made favorite pineapple or mango salsa to add to that shrimp. Delish!

TIP: When there are great additions to a menu that save time and provide great results, like a ready made salsa, don’t hesitate to add them in!
Lemon Shrimp baked in a sheet pan or even over the grill adds a bit of great flavor to the menu.

Lemon Shrimp

A quick and easy sheet pan recipe that is delicious and great for a few or many.
5 from 5 votes
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American

Equipment

  • oven
  • Sheet pan
  • parchment paper

Ingredients
  

  • 1 1/2 lbs. Jumbo Shrimp
  • 3 lemons, sliced thinly
  • Zest of one lemon
  • 3 Garlic cloves, minced
  • 1/2 C Butter, melted
  • salt and pepper
  • Mango Salsa, for serving

Instructions
 

  • Preheat the oven to 400 degrees.
  • Line a baking pan with sides with parchment paper.
  • Add butter and minced garlic into a microwave safe dish and microwave for 30 seconds to one minute until butter is melted.
  • Pour shrimp into a bowl and pour butter over shrimp and mix.
  • Pour shrimp onto baking sheet and sprinkle with lemon zest and salt and pepper.
  • Add lemon slices on top.
  • Bake for 10-15 minutes until shrimp is cooked.
  • Add to individual serving dishes with a serving of mango salsa.

Notes

This shrimp can also be placed onto a pan on the grill for more flavor. It’s a quick and easy menu item whether using the sheet pan version indoors or outdoors on the grill.
There are about 24 jumbo shrimp/lb. Servings will vary from 6-10 shrimp per person depending on the remainder of the other courses being served. This recipe calls for 1 1/2 lbs. so, that would be 6 servings of 6 shrimp per person if you are planning your menu.
I love to add a purchased mango salsa to add more flavor and a little something extra when serving. 
Keyword lemon shrimp
Whether the shrimp is served in an elegant crystal footed dish or on that salad plate, a great mango salsa is the perfect condiment.

There are so many other great menu items that I can see filling up that menu for that garden summer lunch.

Perhaps a kabob with chicken or beef with vegetables?

A simple salad with more citrus and chicken?

A homemade peach ice cream added to that cake. After all, there’s a spoon in that place setting. Right?

I can hear a playlist of soft music in the background, too. Can you?

Summer lunch at that table should be delicious, but a bit luxurious to match that beautiful venue.

Thank you, Renae and Barbara, for sharing this beautiful setting with me. Letting me dream of being there with you and creating an experience that will linger in memories for a long time.

I am hopeful that a day will come for all of us to be together to create the tablescape and the food for another momentous luncheon. I’m hoping that it will not be just in my dreams.

So, whatever other items the guests would have in this setting for a summer lunch, I wish my feet were there with them under that gorgeous table. On that beautiful farm of ten acres with gardens, fountains and flowers abounding.

But, mostly for conversation and the pure joy of being a guest at that table. A time to laugh, to share, to linger…until the next time we could meet.

Some of you always ask what equipment I use when I am creating recipes or use in serving, so I am adding affiliate links as an Amazon affiliate for your shopping convenience. It costs you no more, but, one day, perhaps, I may receive a small payment that will help in creating all of these posts that are on my heart. Happy Shopping!

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