Recipe(tried): Shrimp and Avocado Salad, Crusty Hard Rolls, and Heavenly Key Lime Pie

We're sizzling here as is much of the East Coast. This is the fourth day of an official heat wave, defined in these parts as temperatures at 90 degrees or above. Yesterday it reached 100 degrees here, and 103 in Springfield, MA. Today at noon the heat index was 104 degrees so it's plenty humid too:-( Weather like this calls for a cool dinner of Shrimp and Avocado Salad for which I used thawed, precooked shrimp, Quick Crusty Hard Rolls, which I had baked and frozen, so I only needed to thaw and warm them, and Miss Gina's Heavenly Key Lime Pie from Southern Living. If you are worried about making yeast rolls from scratch, you need to know that these rolls are really, truly, incredibly easy to make. If I can make them, anyone can!

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SHRIMP AND AVOCADO SALAD
Source: Food and Wine
Serves 4

1/4 cup raw pumpkin seeds (pepitas)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons fresh lime juice
1 small shallot, thinly sliced
1/4 cup chopped cilantro
1 large grapefruit
1 Hass avocado, cut into 1/4-inch lengthwise wedges
Salt and freshly ground pepper
3/4 pound shelled and deveined large shrimp
One 5-ounce head of Boston lettuce, torn into bite-size pieces

Preheat the oven to 400 degrees F. Spread the pumpkin seeds in a pie plate or on a small baking sheet and bake for 3 minutes, or until lightly toasted. Transfer to a plate and let cool.

Meanwhile, in a large bowl, combine 3 tablespoons of the olive oil with the lime juice, shallot and cilantro. Using a sharp knife, peel the grapefruit, removing all of the bitter white pith.

Working over the bowl, cut in between the membranes to release the grapefruit sections into the bowl. Squeeze the juice from the membranes into the bowl; discard the membranes. Gently fold
in the avocado and season with salt and pepper.

In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over moderate heat, tossing the shrimp until they are curled and pink, about 4 minutes.

Arrange the lettuce on a platter. Using a slotted spoon, lift the grapefruit and avocado from the citrus vinaigrette and gently spread over the lettuce. Add the shrimp to the vinaigrette and toss to coat. Arrange the shrimp over the salad and drizzle the remaining citrus dressing on top. Scatter the toasted pumpkin seeds on top and serve
right away.

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REFRIGERATOR DOUGH FOR QUICK CRUSTY HARD ROLLS
Source: King Arthur Flour
Yield: 30 ounces of dough, enough for 15 to 20 rolls, 28 12-inch breadsticks, or three baguettes.

"Throw refrigerator dough together in the morning or evening, or whenever you have a few spare moments. The small amount of yeast allows the dough to keep in the fridge for up to 5 days without developing a "sour" taste. We kept one batch for 6 days; the rolls were a little denser, but still tasted good. Note: If you plan to use the dough within 12 hours or so, knead it and then let it rise at room temperature for 1 hour before refrigerating. - S.G."

4 1/2 cups (19 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (12 ounces) water
2 teaspoons salt
1/2 teaspoon instant yeast (Available through King Arthur but Costco also carries it.)

Manual /Mixer Method: Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, about 5 to 10 minutes, till it's soft and somewhat smooth; it should be cohesive, but the surface should still be a bit rough. Place the kneaded dough in a greased bowl, cover it, and refrigerate at least overnight, or for up to 5 days.

Bread Machine Method: Place all of the ingredients into the bucket of your bread machine. Program the machine for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking, but very soft. Add additional water or flour as needed. Cancel the machine after the final kneading cycle, and refrigerate the dough as directed previously.

Shaping: Remove the dough from the refrigerator, fold it over gently a few times, and cut off the desired amount; you'll need 1 1/2 to 2 ounces per roll (golf-ball sized pieces); about 1 to 1 1/4 ounces per breadstick (about 1 1/4 inches in diameter); or 10 ounces (one-third of the dough) per baguette. Return any remaining dough to the refrigerator.

Form rolls by shaping the pieces into balls, then rolling them under your lightly cupped fingers on an unfloured work surface.

For breadsticks, roll each piece into a 12-inch rope, keeping the ends blunt (rather than tapered), so they'll bake evenly.

For baguettes, shape the dough into a rough, slightly flattened oval, cover it with greased plastic wrap, and let it rest for 15 minutes. Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 14-inch log.

Place the shaped rolls, breadsticks or baguette onto a greased or parchment-lined baking sheet, cover, and let them rise for 1 1/2 to 2 hours, until they're very puffy.

Bake the rolls or the baguette in a preheated 425 F oven for 15 to 18 minutes, till they're golden brown.

Bake the breadsticks for 12 to 15 minutes (for soft breadsticks) or, for crisp breadsticks, bake them in a preheated 375 F oven for 25 to 30 minutes.

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HEAVENLY KEY LIME PIE
(previously posted by Gina/FL)
Source: Southern Living August 2009
Serves 6-8

1 (14 oz.) can sweetened condensed milk
3 egg yolks
2 tsp. Key lime zest (can use regular lime)
1/2 cup Nellie & Joe's Famous Key West Lime Juice
1 (9-inch) graham cracker pie crust
1 cup heavy (whipping) cream
3 Tbsp. powdered sugar
Garnish: fresh lime slices

Preheat oven to 350 degrees F.

Whisk condensed milk and next 3 ingredients until well blended. Pour mixture into pie shell.

Bake for 15 minutes or until pie is set. Cool completely on wire rack about 1 hour. Chill one hour before serving.

Beat whipping cream at high speed, 2-3 minutes until soft peaks form, gradually adding the powdered sugar. Top pie with whipped cream and garnish with lime slices.