Hemmingway Daquiri cocktail

Ingredients

• 2 ounces white rum
• 1/2 ounce maraschino liqueur
• 3/4 ounce lime juice, freshly squeezed
• 1/2 ounce grapefruit juice, freshly squeezed
• Garnish: lime wheel

Steps

• Add the rum, maraschino liqueur, lime juice and grapefruit juice into a shaker with ice and shake until well-chilled.
• Strain into a coupe glass.
• Garnish with a lime wheel.

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Active:20 mins

Total:20 mins

Servings:4

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 6 medium cloves garlic, sliced, divided
• 4 cups small broccoli florets
• ½ cup diced red bell pepper
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 pound peeled and deveined raw shrimp (21-30 count)
• 2 teaspoons lemon juice, plus more to taste

Directions

Step 1

Heat 2 tablespoons oil in a large saucepan over medium heat. Add half the garlic and cook until beginning to brown, about 1 minute. Add broccoli, bell pepper and 1/4 teaspoon each salt and pepper. Cover and cook, stirring once or twice and adding 1 tablespoon water if the pot is too dry, until the vegetables are tender, 3 to 5 minutes. Transfer to a bowl and keep warm.

Step 2

Increase heat to medium-high and add the remaining 1 tablespoon oil to the pot. Add the remaining garlic and cook until beginning to brown, about 1 minute. Add shrimp and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes. Return the broccoli mixture to the pot along with lemon juice and stir to combine.

Nutrition Facts

Serving Size: 1 cup

Per Serving: 214 calories; fat 11g; cholesterol 183mg; sodium 441mg; carbohydrates 6g; dietary fiber 2g; protein 25g; sugars 2g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 2074IU; potassium 525mg.