Summer Recipes for You!

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. 

Source: gimmesomeoven.com via Katie on Pinterest

Cilantro Lime Grilled Shrimp

Recipe here

Ingredients:

• 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

Method:
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!

Source: letsdishrecipes.com via Katie on Pinterest

Southwest Quinoa Salad

Recipe here

Ingredients
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

Dressing:
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


Directions
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!