This week Golden State Mom is partnering with friends to support Alex’s Lemonade Stand!
If you’re local to San Diego, Alex’s Lemonade Stand will be at the Masonic Parking Lot:
Saturday, July 26: 10:00am-6:00 pm
3366 Adams Avenue, 92116
FM 94.9 will there with a LIVE Broadcast from 10am-6pm
Bands, lemonade, silent auction, kids’ activities, and more!
This lemonade stand is the biggest fundraiser in California and one of the top ten Alex’s Lemonade Stands in the country. Since its inception, Alex’s Lemonade Stand has raised over $80 million for childhood cancer, and has funded more than 450 research projects at 94 institutions. They also help families struggling with childhood cancer through a Travel Fund and an annual Educational Symposium.
If you can’t attend, click here to donate. Your donation of $50, funds one hour of research.
Golden State Mom is helping out by participating in the San Diego Food Bloggers Lemonade Online Challenge, sponsored by Melissa’s Produce.
More than a dozen San Diego Food Bloggers will be cooking with lemons in support of Alex’s Lemonade Stand. Check my lemony Shrimp Scampi recipe below– it’s the BEST! Plus, make sure to visit the other blogs for their lemony recipe!
A Purpose Driven Wife
Confessions of a Foodie
Deleting the Adjectives
Golden State Mom
Making It Sweet
The H Blog
The Seaside Baker
This Tasty Life
Three Dog Kitchen
- 1- 2 lbs of medium shrimp, peeled and deveined
- 1 T Olive Oil
- 3-4 cloves of garlic, minced
- 1 medium white/yellow onion, chopped finely
- 1 1/2 cups of a dry white wine– I used Savignon Blanc
- 1 1/2 lemons, juice only
- 1 t Italian Seasoning
- 2 sticks of butter, softened
- 3 T minced parsley
- 1/2 cup grated Parmigiano Reggiano
- Salt & Pepper to taste
- 2 T lemon zest
- 1 lb of pasta– I prefer a nice spaghetti, but any tube pasta would work as well
- Heat your pasta water to boil. Cook the pasta to al dente while making the sauce.
- Heat a heavy duty skillet, add olive oil.
- Season your shrimp with salt and pepper. Add the shrimp to the hot skillet and cook half way. Remove shrimp and set aside. The shrimp will continue to cook, and will cook fully once you throw them back in the sauce later.
- Add the garlic and onion; cook until lightly golden, not brown. If garlic gets brown, it gets bitter.
- Add the white wine and the lemon juice.
- Cook until the white wine and lemon juice has reduced by half. You want to cook off the alcohol content from the sauce.
- After it has reduced, add the Italian Seasoning. If you don’t have an Italian Seasoning mix, you can use dried basil, oregano and rosemary.
- Reduce the heat to low, and add the butter.
- Let the sauce thicken some, stir to combine.
- Add the shrimp back into the pan and sauce, add the Parmigiano Reggiano. If you do not have Parmigiano Reggiano, you can substitute Romano Cheese. Your pasta should be al dente by now. Place the pasta directly into the sauce with the shrimp and stir to coat the pasta completely.
- Place the pasta and sauce in a large serving dish, and sprinkle with the parsley and lemon zest.