This pale green set just cries out for seafood. I love the fact that it comes with a pitcher and tumblers, which of course suggests ice-cold lemonade, but I guess if you were to roam globally, a cucumber-infused green gazpacho wouldn't come amiss.
Prawns, scampi, avocado, or cucumber, would all would be very happy on these plates, with a bit of fresh dill to perk it up as a change from basil. In Britain, prawns seem forever joined-at-the-hip with Marie Rose sauce but life was not always like this. An American 'shrimp', or prawn, cocktail, usually is accompanied by the tangiest, most full-flavoured red salsa, with lots of lemon, and a blast of Tabasco, but absolutely no mayo to soften the blow. You'd find a slash of tomato red in your seafood cocktail glass,with a wedge of lemon or lime, not the softly coral-coloured seafood cocktail sauce you find over here.
Calorie-wise, cutting out the dairy is a good idea, considering the fact that shrimp are quite high in cholesterol (although low in fat); it really depends on whether or not you like your seafood sauce to put up a bit of a fight, demanding to be washed down with an ice cold drink, or whether you'd like your cocktail sauce to gently carry you into the evening on the coat-tails of something kinder like a white wine spritzer, or Prosecco.
I recently had a gorgeous moulded prawn and mozzarella starter from Palazzio Petrucci (www.palazzopetrucci.it ) by the coast in Naples, which I thought was going to be quite mild, but they paired it with a flavourful broccoli reduction which gave it punch, so I think if you were looking at prawn, avocado, dill, and burrata on this plate you'd be a happy bunny.
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