Grilled Cilantro Lime Shrimp Skewers

Happy Father's Day! I hope you are all celebrating the men in your life.

I wish I could be with my dad today, but he lives far, far away. I am very close with my father, we still talk and email every day. I am a daddy's girl:) I am grateful for the sacrifices my dad has made for me and my siblings. He always puts others first and is a great example to all of us. I could go on and on about why I love and appreciate him, but I know he would be embarrassed. He is my best friend and the greatest father. Plus, he is an amazing baker, but that is just an added bonus:) We love you pops! Happy Father's Day!

We are really enjoying our grill. We use it at least once or twice a week. We bought fresh shrimp and grilled shrimp skewers. Josh made a cilantro lime marinade for the little shrimpies. They cooked up in no time. They turned pink almost immediately after we set them on the grill. You don't want to overcook shrimp, tough shrimp is not a good thing:)

We served the skewers with brown rice, black bean salsa, and a salad. This was a simple summer meal with great flavor. If you don't have a grill, you can cook the skewers inside on a grill pan, but grilling outside in the summer sun is so much better:)

Grilled Cilantro Lime Shrimp Skewers

(Printable Recipe)

Wood Skewers-you can find them at any grocery store

Shrimp-peeled and deveined

Olive oil

Fresh lime juice

Lime zest

Cilantro-chopped

Garlic-minced

1. Soak the wood skewers in water for about 10 minutes.

2. In medium bowl, mix together the olive oil, lime juice, lime zest, cilantro, and garlic. Again, we didn't measure but just guess to your taste. We didn't use much oil, maybe 1 Tablespoon.

3. Toss the shrimp in the lime/cilantro mixture. Let them marinade for about 30 minutes.

4. Put the shrimp on the wood skewers. As many as will fit.

5. On a heated grill, grill the skewers, only a few minutes for each side.

6. Serve with rice and black bean salsa, if you wish.

Recipe for Salmon Tacos

Our good friend Lincoln recently came up for a visit. He is a big supporter of our blog, so he knows that we are always in the kitchen. We decided to make him Salmon Tacos for dinner, since they are one of his favorites. We had to spoil our guest of honor!

We grilled up some salmon on our indoor grill pan. Thanks All-Clad! It was too cold to go outside:) Josh made a basic rub with cumin, chili powder, and black pepper.

We spiced up the tacos with fresh pico, lime crema, chopped cabbage, fresh cilantro, and lime. The perfect pairings for fish tacos! We also made our favorite cilantro lime rice and some black beans to go with.

It was one tasty meal! And most importantly, Lincoln approved! It was fun cooking for him. He is the best!

And a BIG thanks to our friend Celsa, for helping us design our new header! We love it!!

Salmon Tacos

Fresh Salmon

Cumin

Chili Powder

Black Pepper

Cabbage, chopped

Fresh corn tortillas

For the Pico:

Tomatoes, diced

Garlic, minced

Onion, diced

Jalapeno, minced

Fresh cilanto, chopped

Fresh lime juice

Salt

Pepper

For the Lime Crema:

Sour cream (I used fat free)

Garlic, minced

A bit of diced onion

Fresh cilantro, chopped

Fresh lime juice

Salt

Pepper

1. Mix cumin, chili powder, and black pepper together. Josh didn't measure so just guess:) Rub this on the salmon filets. Grill salmon for a few minutes. Make sure the fish is tender and moist. Don't overdo it.

2. Prepare the fixings. Heat up the corn tortillas. Place them in tin foil and heat them in the oven or on a skillet on the stove. Chop the cabbage.

3. Make the Pico. Chop up all of the ingredients in a small bowl and mix. Taste. We don't measure, we just do it to our taste!

4. Make the Lime Crema. You can add mayo to the sour cream, do half and half...but I hate mayo, so I just used sour cream. Again, I didn't measure, just add ingredients to your taste.

5. When the salmon has cooled, pull it apart so it is in chunks. Place the salmon on the hot tortillas. Load on the toppings: cabbage, pico, lime crema, fresh cilantro, and lime juice.

6. Serve with black beans and cilantro lime rice.