Another delicious meal I made last week for my family. Since it's been so hot, I decided to try to cook on the grill as much as possible so we won't have to heat up the house. It has been a lifesaver and also really yummy. This is one of those meals for you people who live somewhere where summers are beautiful - please enjoy this meal alfresco for me with a glass of lemonade.
1/2 pound shrimp (I used large frozen shrimp from Costco)
3 limes, juiced and zested
1/2 teaspoon chili powder
2 cloves garlic, minced
1 teaspoon honey
2 tablespoons olive oil
kosher salt & pepper
Whisk together lime juice and zest, garlic, chili powder, honey, olive oil and salt and pepper in a small bowl. Add thawed (if frozen) shrimp and mix until marinade has coated the shrimp. Set aside for 30 minutes. Before grilling, skewer shrimp on wooden or metal skewers.
GRILLED SWEET POTATO SOUTHWEST SALAD
(adapted from this recipe)
3 large sweet potatoes, peeled and sliced into 3/4" rings
1 red bell pepper, seeded and diced
1/2 yellow onion, diced
1 can black beans, drained and rinsed
1 cup frozen white corn
1 teaspoon chili powder
3 green onions, sliced
1 avocado, diced
1/2 bunch cilantro, chopped
1/4 cup feta or cotija cheese (any salty cheese will do)
1 lime, juiced
2 tablespoons olive oil
Preheat grill to high. Lay sweet potato rings evenly on a cookie sheet and drizzle with olive oil and sprinkle with kosher salt and pepper. Place sweet potatoes on the grill and cook for about 10 minutes. Flip and cook another 8 - 10 minutes until tender. Remove from grill and set aside to cool. Leave grill on (to cook shrimp).
Preheat a large saute pan with olive oil over medium high heat. Add onion and red bell pepper and saute for 5 minutes. Add frozen white corn and saute another 3 minutes. Stir in chili powder and black beans and season with kosher salt and pepper. Cook until the beans are warmed through. Remove from heat and pour into a large bowl.
Meanwhile, place shrimp skewers on the grill and cook for about 3 - 4 minutes (flipping halfway through) until they are pink and opaque. Remove from grill and set aside.
Dice up cooled sweet potatoes and add to the black bean/corn mixture. Add green onions, cilantro, cheese and diced avocado. Squeeze lime on top and add a drizzle of good quality olive oil before serving with grilled shrimp.