Garlic Lime Shrimp

Light and easy to prepare, this is a great dish for a warm summer night. If you can't bear the thought of turning on your stove, grill these up on the BBQ and make a marinade out of the seasoning. This is great as the star of your meal, but can also play a great supporting role to grilled chicken or steaks.

Recipe yields 4 servings

Ingredients  

2 lb large or jumbo shrimp, cleaned with the tails off

1 tbsp unsalted butter

2 tsp extra virgin olive oil

4 cloves of garlic, chopped

Juice from 1 lime

1/4 cup chopped cilantro

Heat the butter and oil in a pan and add the shrimp. Cook for 2-3 minutes and flip. Cook until shrimp are pink.

Add the chopped garlic and lime juice to the pan and toss the shrimp around. Cook for an additional minute or so.

Remove to a serving dish and mix with the chopped cilantro.

Serve & enjoy!

Cold Corn Salad

This corn salad is refreshing and so versatile. It goes great over fresh greens or as a side dish to meat or fish. It is also delicious with tortilla chips as a salsa. I love corn and a cold corn salad in the summertime is great.

Recipe yields 6 servings

Ingredients

3 cups of corn (Fresh corn is great, I used canned corn because I had some extra in the cabinet)

1 small vine ripe tomato

1 cup red onion

2 limes

1/4 cup cilantro

Sea salt to taste

Freshly ground black pepper to taste

Chili powder to taste

Finely chop tomato, red onion and cilantro. Add to a bowl with the corn. Combine well. Coat with juice from 2 limes. Mix well. Add salt, pepper and chili powder to taste. 

Cover bowl and refrigerate for at least 1 hour prior to serving. The salad stays fresh in the refrigerator for up to 3-4 days after you make it. In my house, it never lasts pasts 2 days before someone eats it all up! Enjoy!

Corn & Black Bean Salsa

I am discussing this recipe today due to the many requests I have gotten from my brother to make it! I figured if he loves it so much, you guys might too! I've termed this a salsa but you can also call it a salad and use it as a side dish. Since my brother loves it with tortilla chips, I figured I would continue with the theme and go with salsa! Once you make this once, you will quickly realize how versatile and easy it is. As I mentioned, it goes great with tortilla chips, but it is also a great side dish to just about anything. Nothing is more satisfying on a warm summer night than a cold salad to go with your BBQ meal.

Recipe yields 6 servings

Ingredients

1 can sweet corn

1 can black beans 

1 large tomato

1/4 cup red onion

2 tbsp cilantro

Pinch of salt

Pinch of freshly ground black pepper

1 lime, juice

1/2 tbsp olive oil

Drain the corn and pour into a medium mixing bowl. Drain and rinse the black beans and pour into the mixing bowl. Mince the red onion and add to the bowl. Mince the cilantro and add to mixture. Chop the tomato and add. 

Cover ingredients with the salt, pepper, olive oil and juice from one lime. Mix well. Cover the bowl with cellophane wrap and refrigerate for 30 minutes. Serve and enjoy with all your summer meals!