Who is ready for Spring?  I know I am.  A couple of things have me thinking about warmer days and creating recipes for Spring & Summer.  We are starting to get some nicer days each week.  This week we are supposed to reach about 70 Degrees.  Not only does that mean my son will insist on wearing shorts every day, but it definitely calls for some time cooking on the grill.  The other thing that has me thinking about summer and warmer weather is that I got asked to be a Contributor for “BestRecipes Magazine”.  They are in the process of working on their summer issue.  That means, I will be working on some summer recipes to submit to them.  I am very excited that they like my work and asked me to a contributor.  I am really looking forward to seeing some of my recipes in their magazine.  You can check it out and subscribe to the magazine at:  BestRecipes Magazine

Nicer weather in addition to this new endeaver means more grilling time, which I enjoy.  I really love cooking shrimp on the grill.  When I first met my husband, he would only eat shrimp if it was grilled.  Luckily, since meeting me, he is not as much of a picky eater! I do have to admit (and agree with my husband),  the shrimp has such a nice texture when grilled.  Who doesn’t love grilling shrimp for some fun summer recipes?

The following recipe came to mind almost immediately, Shrimp Ceviche.  Now, when making Ceviche, the fish or seafood is typically cooked in the acid from limes or even lemon juice.  It is very good when cooked that way, but I decided to use less lime juice and simply marinade and grill my shrimp first.  This is a very simple recipe, it is light and incredibly delicious.  It makes a great appetizer for a party or to even share as a meal.  My husband and I love serving our Ceviche with some of my homemade Brown Rice Pita Chips.  See below for the link to my recipe for these chips.

Shrimp Ceviche

Ingredients

Shrimp & Marinade:  

36 Large Shrimp, uncooked

1 Tablespoon, Olive Oil

S&P

2 Garlic Cloves, rough chopped

1 Teaspoon, Garlic Powder

3 Tablespoons, Fresh Cilantro, chopped plus extra for garnish

1 Lime, zest & juice plus a few wedges for garnish

1 oz., Tequila, your favorite kind

Other Ceviche Ingredients: 

1 Lime, juice plus a wedge for garnish

1 Avocado, chopped

3/4 Cup, Purple Onion, finely chopped

1/2 Cup, White Onion, finely chopped

1 Jalapeño, seeded & chopped

2-3 Tablespoons, Fresh Cilantro, chopped plus 1 tablespoon for garnish

1 Cup, Cherry Tomatoes, chopped

2 Tablespoons, Olive Oil

S&P

 

 

Instructions

 

Peel and devein shrimp, leaving the tails on.  Place onto a dish with a paper towel to dry them.  Once dry, transfer them to a small baking dish.  Drizzle the shrimp with olive oil.   Season with S&P and add the chopped garlic and sprinkle the cilantro all over the shrimp and mix well.  Cover the dish and place in the fridge for about 30 minutes.

Turn grill on to medium-high heat.  While the grill is heating, remove the shrimp from the fridge.  Pour the tequila over the shrimp and add the lime zest and juice, mix well.  As soon as the grill is heated up start placing the shrimp onto skewers and place onto a dish.  You can pour the marinade over top of the skewers.    Place the skewers onto the grill and cook for approx. a few minutes per side, only until the shrimp start to turn pink in color.

Remove the shrimp from the grill, set aside to cool place onto a platter.

Grilled Tequila Lime Shrimp

In a mixing bowl, add the purple onion, white onion, tomatoes, cilantro, jalapeño, lime juice & zest.  Drizzle the olive oil over the mixture, season with S&P and mix well.  Once the shrimp is cooled off, chop into bite size pieces and add to the mixture.  Chop the avocado into bite size pieces, add it to the mixture and gently fold it in.  Transfer the ceviche to a serving bowl or margarita glass.  Garnish with a lime wedge and some fresh cilantro.

Serve with some homemade chips and enjoy! Click here to get my recipe for homemade chips:  Baked Brown Rice Pita Chips

Mangia! Enjoy!

Notes

Serve with some homemade Margaritas! They go perfectly with the Ceviche.

Lime Margaritas

My husband loves to make Margaritas using fresh ingredients.  The following made 2 Margaritas:

3 oz., Tequila

1 oz., Cointreau

2 oz., Lime Juice, freshly squeezed

1 Fresno Red Pepper, sliced w/seeds

1 Serrano Pepper, sliced w/seeds

To rim Margarita Glass: 

1 Tablespoon, Lime Juice, freshly squeezed

1 Tablespoon, Kosher Salt

1/2 Teaspoon, Cayenne Pepper

1/4 Teaspoon, Paprika

Fill a shaker with ice, add the tequila, cointreau, lime juice and shake well, until the shaker gets frosty on outside (about 30 seconds or so).  Take each Margarita glass and dip it into the lime juice, then into the salt mixture to rim the top of the glass.  Pour the Margarita into each glass and garnish with a few of the peppers.  If you do not want the peppers or the heat, you can garnish with a lime wedge instead and simply rim the glass with salt.  These drinks go so well with the ceviche!