Mexican Garlic Cilantro Grilled Shrimp

I love shrimp. Especially grilled shrimp. This recipe is a winner, in my opinion because it is so easy . And the flavor is outstanding. I usually serve the skewers on a bed of steamed brown rice and a side of grilled asparagus. Easy summer meal. And even with the spiciness of the shrimp, my kids inhale them. But then again, they inhale shrimp of any kind. Seriously. I have to stop them from eating shrimp. They will eat until their bellies hurt. Wish they did that with their veggies!

Mexican Garlic-Cilantro Grilled Shrimp
SERVES 8 -10 , 35 -40 shrimp

* 2 1/2 lbs large shrimp
* 1/2 cup olive oil
* 1/2 cup fresh lime juice
* 1/2 cup fresh parsley
* 1/3 cup fresh cilantro
* 4 teaspoons garlic, minced
* 1 tablespoon paprika
* 2 teaspoons ground cumin
* 3/4 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* wooden skewers (pre soaked in water)

1. Shell and devein shrimp. Set aside.(If frozen, thaw under cold running water)
3. Throw all the ingredients, except for the shrimp, into a blender and process until a fine puree.
4. In a large glass bowl, mix together shrimp and marinade. Cover and refrigerate for about 30 minutes.
5. Drain shrimp and reserve marinade. Thread shrimp on skewers.
6. Grill skewers medium high heat just until they turn pink, turning frequently and brushing with reserved marinade.Be careful not to over cook the shrimp. They cook fast. 12-15 minutes.

The Ultimate Blog Swap

Today I’m participating in the Ultimate Blog Swap. You’ll find me posting over at From the Mind of Laura about Baked Buffalo Chicken Pasta, and I’m excited to welcome Leah from Beyer Beware to The Fresh Plate:




I am so excited to be guest blogging for Liz. Her recipes are fantastic and I am hoping my roasted cauliflower doesn't disappoint!!

My kids love broccoli and cauliflower and really prefer it covered with cheese sauce. I am on the hunt for ways to add a lot of flavor to vegetables without using cheese, especially in the summer. I am in love with this roasted cauliflower and garlic.


For our family, I use a half of a head of cauliflower and 7 or 8 cloves of garlic.

I smashed and peeled the garlic and tossed it in a large bowl with 2 tablespoons of extra virgin olive oil and seasonings.
 

I used a teaspoon of McCormick's vegetable garlic and herb seasoning. I love it on grilled vegetables and was hoping it would be good on roasted vegetables too.

Cut up the cauliflower into bite size pieces and stir into the garlic and olive oil.

Pour the cauliflower and garlic onto a pan or shallow dish.

Roast the cauliflower and garlic on 450 degrees for 20-25 minutes. It will be golden brown and garlic soft when it is done. It was full of flavor and the kids loved it. The crunchy outside and soft inside gave the cauliflower great texture while all the seasonings and garlic made it full of flavor. I can't wait to try this on the grill too this summer.



And don't forget to  Visit Life Your Way to see all of the Ultimate Blog Swap participants!

Strawberry Freezer Jam

My canning of strawberry jam is done.We took the boys to a strawberry farm and made a day of it.And after their tummies were full and they lost interest we packed up a trunk full of berries and headed home.I made 14 pint jars of yummy jam.The kids love it on their pancakes and waffles or over homemade bread in the cooler months.And it really is easy to make.Our blackberries are going to be ready in the coming weeks and I will put up blackberry jam as well.YUM!

Strawberry Freezer Jam

1 quart fully ripe strawberries
4 cups sugar
3/4 cup water
1 box fruit pectin (like Sure Jell)

You will need clean containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
Let stand for 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
Continue boiling and stirring 1 minute.
Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
Fill prepared containers immediately to within 1/2 inch of tops.
Wipe off top edges and immediately cover with lids.
Let stand at room temperature 24 hours.
Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
Thaw frozen jam in the fridge before using.

Summer Corn Salad

You can't go wrong with fresh corn salad. It is quick,colorful and full of flavor. I make this salad all summer long and always get rave reviews. It is an Ina Garten recipe, so I guess enough said :)


Summer Corn Salad
recipe by Ina Garten (Barefoot Contessa)

* 5 ears of corn, shucked
* 1/2 cup small-diced red onion (1 small onion)
* 3 tablespoons cider vinegar
* 3 tablespoons good olive oil
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup julienned fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.