We’re grasping at summer now that the days are slipping through our fingers quicker than ever and the evenings are noticeably cooler. Gathering the family, barefoot and dusty, around the patio table at the end of a day is a cherish moment as we all know that this weather is as fleeting as our unhurried evenings.
Last week we saluted summer with a feast of soft corn tacos filled with lemony grilled shrimp, ripe avocado, and a generous spoonful of smoky corn and sweet onion salsa.
I don’t think anyone spoke around the table during this family dinner, we were all to busy building and eating tacos. Then Danny and I sat back, satisfied, while the children whirled around on the grass, newly energized.
Jan’s shrimp and tomato kebabs were my inspiration for this recipe, while the garnish came together after a quick assessment of fridge leftovers – lonely cob of corn? Check. Half an onions. Got it. Limes? Always. Alright, let’s get grilling.
Texan inspiration and a celebration of new life
Another inspiration for this Tex-Mex plate is my dear friend, Amber of Bluebonnets and Brownies, and who’s entrance into motherhood we are celebrating today with a virtual baby shower. A kind soul, a generous spirit, a Texas spitfire, Amber is a close friend both online and off, and I couldn’t be happier for her as she prepares to welcome Baby Evan into her and James’ life with open arms. Would you just look at the sweet nursery?
Organized by the lovely Jen, Tracy and Jamie, a group of us have prepared a virtual feast with a Texan theme in Amber’s honour. You can find links to all their recipes at the bottom of the post. Happy Baby Shower, Ams!
|Grilled Shrimp Tacos with Charred Corn Salsa|| |
- 1 lb shrimp, peeled and deveined
- 1/2 lemon, zested and juiced
- 2 Tablespoons olive oil
- 1 Tablespoon fresh oregano, chopped
- 1/4 teaspoon each salt and pepper
- 1/2 sweet onion
- 1 corn cob, steamed or boiled
- 1/2 cup chopped tomatoes
- 1/4 cup chopped cilantro
- 1 jalepeno, seeded and chopped
- 1 lime, juiced
- 1/4 teaspoon salt
- 2 Tablespoons olive oil, divided
- 12 soft corn tortillas
- 1 avocado diced
- 2 Tablespoons fresh cilantro
- 1/4 cup feta cheese, crumbled (optional)
- In a bowl, combine shrimp, lemon juice and zest, olive oil, fresh oregano, salt and pepper. Let marinate while you prepare the salsa.
- Preheat grill to 400F. Cut onion in to four wedges and toss with olive oil. Brush a little olive oil on the corn. Grill onion and corn for about 10 minutes or until slightly charred and the onion is soft.
- Remove from heat and place on a cutting board. Cut kernels off the corn and roughly chop grilled onion.
- In a medium bowl, combine corn, onion, tomatoes, cilantro, jalepeno, lime, salt and 1 Tablespoon olive oil. Stir until well combined. Set aside to marinate while you grill the shrimp.
- Lightly grill the corn tortillas on each side, then wrap them in a clean tea towel to keep warm. Place a grill basket over the heat, and add the shrimp. Quickly grill them, turning once, about 2 minutes per side or until they are bright pink.
- To assemble: Serve warm tortillas, grilled shrimp, corn salsa, avocado, feta cheese and cilantro garnish and assemble tacos at the table.
But wait! There’s more…It’s a baby shower!
Sugarcrafter | Breakfast Tostadas
My Kitchen Addiction | Baby Texan Cookies
My Baking Addiction | Texas Sheet Cake
Simple Bites | Grilled Shrimp Tacos with Charred Corn Salsa
Stetted | Queso Mac
Food for My Family | Texas Pepper Barbecue Sauce
Dessert For Two | Frito Chocolate Chip Cookies
Confessions of a Cookbook Queen | Coconut Tres Leches Layer Cake
TidyMom | Pizza Bread Sticks
Miss in the Kitchen | Blackberry Milkshakes
Art of Gluten Free Baking | Peach-Pecan Pie, Gluten-Free
Bon Appetit Hon | Cheddar Ranch Crackers
Food Babbles | Southern Pecan Pie
Jelly Toast | Peach Iced Tea
Sweet Adventures of Sugarbelle | Decorated Elephant Cookies
i am baker | Texas Brownie Cake
The Kitchen Trials | Coca-Cola Cake
Cookies & Cups | Sticky Toffee Pudding Cookies
A Farmgirl’s Dabbles | Peanut Butter Bonbons the Size of Texas
Do you have a favorite Texan dish?