Summer + shrimp + citrus = This Salad. You know what I love? COLOR! The more variety in color on my dinner plate, the better.
Corn on a salad in my new favorite thing. You could take this a step further and cook corn on the cobb on the barbeque, get those nice grill marks. I went with the much easier frozen corn this time because we wanted dinner pronto but BBQ’d corn on the cobb definitely screams ‘Summer’.
Cucumber, Tomato, Avocado, Bell Pepper, Pepper, Shrimp (sauteed in lime juice and Old Bay Seasoning) and unpictured corn.
Top all the goodies on a bed of ice burg & romaine lettuce!
2 Tbs extra virin olive oil
2 Tbs white wine vinegar
1 Tbs lemon juice
1 tsp dijon mustard
1 clove garlic, minced
Combine in a small container with a lid and SHAKE IT!
This made 2 large dinner salads :)
Lemon and lime are the perfect compliment to shrimp. My family definitely likes seafood, and last summer I had a whole series of summer seafood recipes:
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The LAST post in my Summer Seafood series and YES, it is shrimp. I promise more variety in the future, but this summer I have really experimented with all kinds of crazy shrimp recipes from burgers to quesadillas, so I thought I’d round out the season with a more conventional dinner. A Grilled Kabob Salad with BBQ’d veggies and pesto shrimp.
There really is no “recipe” because it’s so simple but that’s why dinners like these are so great! If you’re a mushroom person, add mushrooms. Like tomatoes? Throw them on the grill! It’s a medley of color and flavor ;) We just seasoned some bell peppers, onions, zucchini and peaches (the best part!!) with a garlic-y blend plus some “Slap Yo Mama” spice….I bought it just for the name alone but love the added kick to veggies or chicken!
After coating the shrimp in some basil pesto, we skewered them and sent them onto the grill master (AKA my dad).
I had to get my seafood fill before I left home for school, because while our cafeteria does a pretty good job of supplying healthy options, shrimp is definitely not one of them. (Speaking of which, ‘Cafeteria Cuisine’ coming up tomorrow!)
Then its just a matter of assembling your grilled goodies onto a bed of lettuce with whatever add-ins you want! And arranging them in a beautiful display of course:
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Quesadillas are one of the only Mexican foods I would eat as a kid. To this day, I still don’t care for corn tortillas, Spanish rice, tamales, or chiles. And beans? Refried, black, pinto or any other variety is on my Top 10 Most-Hated Food Items list. Tears were involved whenever I was forced to eat them at family dinners as a toddler. Now I just avoid them completely. I used to cringe at avocados but I have grown to LOVE them and use them generously. My parents are convinced this 180 will happen with beans too; I am sure it won’t. Anyhow, this all limits my choices when it comes to Mexican food so a good ol’ flour tortilla stuffed with cheese (and usually dipped in ketchup) was my go-to.
I haven’t had a quesadilla in a long time. As a health-conscious person, that amount of melted cheese is no longer appealing. But I’ve seen some pretty amazing quesadillas recently using more than just cheese. Spinach. Sweet Potato. Goat Cheese. Pesto. I had to try it myself. After all, we have a Quesadilla Maker just sitting in our cupboards! (I know what you’re thinking: isn’t a frying pan a quesadilla maker? Well yes, this particular kitchen gadget is a little excessive and a regular frying pan is totally fine too.) I decided to make a Pesto Shrimp Quesadilla.
For our Saturday night dinner, we bought Tomato & Basil whole grain tortillas (100 cal. each) and a brick of Colby Jack cheese. I still had some shrimp from last weekend’s Shrimp Burgers. I had whipped up some homemade pesto and guacamole earlier in the day.
For the pesto: In a food processor, blend 1 cup of fresh basil, a drizzle of olive oil, a tsp of garlic, a few drops of lemon juice and a dash of salt and pepper. You only need to spread a thin layer over the bottom tortilla; this pesto is potent! Top with shredded cheese, pan-fried shrimp and second tortilla and cook until it’s crispy and brown! It was so flavorful with the pesto and shrimp.
I had half of a quesadilla (with a scoop of guacamole!) and a salad, which was perfect. Half of one of these quesadillas is around 450 calories because of the cheese, so it’s best eaten in moderation with some veggies on the side. After dinner my mom and I went on a 50 minute walk around our neighborhood in the great summer night weather. Tonight I think I’ll take the night off and let my dad do the cooking ;)