Party Theme/Idea: Graduation Party. Your favorite graduate is moving up, so have a party and invite friends who will bring presents to help them on their way.

Favorite Recipe: Jalapeño Shrimp with Spiced Corn Salsa

Ingredients:
3 ½ quarts water
4 tablespoons kosher salt
6 whole jalapeños, chopped with seeds
3 ounces fresh ginger, peeled and chopped
6 whole bay leaves
1 whole garlic bulb, cut in half
1 whole orange, zest only (juice reserved)
1 whole lime, zest and juice
1 teaspoon red pepper
4-5 pounds shrimp (approx 100)

Preparation:
Combine all ingredients for the shrimp boil, except shrimp, into a stainless-steel sauce pot. Bring to a boil, them simmer for 25 minutes. Strain shrimp boil through a chinois. Return liquid once again to a boil, reduce to a simmer.  Cook shrimp for 2 minutes, then remove from heat.  Let shrimp remain in boil additional 3-4 minutes, then drain. Lay shrimp out on a sheet pan and refrigerate to cool completely. Note: the shrimp boil can be used twice to boil additional shrimp.

Spiced Corn Salsa

Ingredients:
3 whole jalapeño peppers, diced
1 cup red bell pepper, diced
6 ears Silver Queen corn, kernels removed, cobs scraped
1/3 cup parsley, chopped
½ cup green onions, white part only, sliced thin greens
1 teaspoon chopped garlic
1 ¼ cups olive oil
1 ¼ cups lime juice and zest
¼ cup orange juice and ½ zest
¼ cup lemon juice and ½ zest
2 tablespoons minced ginger
Boiled shrimp
4 large Creole tomatoes

Preparation:
In a stainless-steel bowl, whisk together all ingredients except the peppers, onion and corn. Taste for seasoning, then add the remaining ingredients including shrimp.  Make salsa at least 2-3 hours before serving to allow the jalapeño and ginger flavor to emerge.  Keep bowl on ice bath until ready to serve.

To serve, cut slices of a Creole tomato into ½ inch slices, then cut each slice in half. In the center of each plate, arrange tomato halves in a pinwheel configuration.  Spoon salsa with 8 or so shrimp onto the tomatoes on each plate.  Sprinkle with sliced green onions and chiffonade of parley.  Garnish each with a small sprig of frisee lettuce and a small wedge of lime. Serves 12.  *Note: serve very cold on a chilled plate.

Favorite Flower: Faux Ranaculus

How-to Idea: Tulle tablecloth

– Measure the table you are using to buy enough tulle to cover the top and extend to the floor with two extra feet on each end.  Buy the same amount of tulle in three fun colors.
– Attach the three pieces together side by side.
– Spread the tulle layers over the table allowing it to puddle on each side.
– Pick up about 10 inches from each end of the tulle and tie loosely with extra tulle in contrasting colors or with ribbon.