Hello August (where did you come from?!!?)
Anyway, I have TWO recipes for you!
Derek and I grilled out on Sunday some pretty yummy food. Thought I would share with you.
Cilantro Lime Grilled Shrimp
- 1 lb. shrimp, peeled and deveined
- 3 Tbsp. chopped fresh cilantro
- 1 Tbsp. olive oil
- 1 Tbsp. brown sugar
- 1 tsp. cumin
- 1/2 tsp. chipotle powder
- 1 lime, juice and zest
1. Mix the chipotle powder, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes.
2. Skewer the shrimp.
3. Oil up the grill and grill the shrimp until cooked (pink and opaque), about 2-3 minutes per side.
These were so yummy! Such great flavors. And the perfect summer protein; not too heavy but still filling!
Southwest Quinoa Salad
2 cups cooked, cooled quinoa (1 cup raw will equal about 2 cups cooked)
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen corn, thawed
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1-2 cloves garlic, minced
1 small jalapeno, seeded and finely chopped
1/3 cup chopped fresh cilantro
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
Juice of one lime
Combine the ingredients for the salad in a medium bowl and toss together. In a small bowl, whisk together the dressing ingredients. Pour over salad and mix well. Chill for at least 2 hours before serving.
If you couldn’t tell, I was craving some spicy flavors. This was the PERFECT addition to the cilantro & lime shrimp. Again, very great summer dish because of the lightness of this salad. However, the flavors were out of this world. Delicious!