Mexican Shrimp Cocktail: 1-2 lb shelled and cooked shrimp (50-60 count), 2 large chopped tomatoes, ½ small white onion (chopped) or 2 green onions (chopped), ½ cup cilantro slightly chopped, ½ jalapeno (diced with seeds), 1 avocado (chopped), tomato juice (V8), lime juice, salt and pepper. Mix all in glass bowl and chill; serve with crackers or tortilla chips.
Life's a Beach | Expat Life in Playa del Carmen : Lunch at La Suegra de John Gray in Puerto Morelos
The Provençal flat bread known as fougasse is a crust lover's dream: It's flattened and scored, which maximizes the surface area that gets exposed to direct heat but still leaves plenty of room for toppings like olives, herbs, sea salt, and cracked pepper. See the recipe »
Fougasse (Provençal Bread with Olives and Herbs) | SAVEUR