Before the cooler months fully take over, here is a recipe that preserves the spirit of summer, perfect for those unseasonably warm days best enjoyed before they’re gone. Pair liberally with whatever tart beer you choose to use an an ingredient, or try a few of our suggestions.
Shrimp Salad in a Jar
Serves: 6
½ lb (227 g) shrimp (about 21–25 shrimp), cooked and halved lengthwise
1 Fresno chile, seeded, sliced in 1/8" (3 mm) circles
1 cup (237 ml) red onion, 1/8" (3 mm) julienne
½ cup (118 ml) cucumber, half moons, 1/8" (3 mm)
½ cup (118 ml) fennel, 1/8" (3 mm) julienne
1 avocado, diced, ¼" (6 mm)
2 Tbs chopped cilantro
2 Tbs lime juice, fresh
2 Tbs orange juice, fresh
¼ cup (59 ml) sour beer
2 tsp kosher salt
1 tsp fresh ground black pepper
6 fennel fronds, for garnish
Tortilla chips