Our summer tradition continued this year with a waterfront vacation full of family, food and adventure! Our final night was all about the refreshing taste of lime. It was easy and amazingly delicious.
After 26-30 count shrimp were chilled in a lime marinade for several hours, they quickly cooked up in hot cast iron skillets on the grill. We cooked the shrimp in batches and transferred them to holding pans in a warm oven.
Before starting the shrimp, the Spanish rice was cooked on the grill in a covered Dutch oven. It was much faster than cooking on the stove. (Be sure to use a pot made for the grill.)
Wondering what to put on a shrimp taco? Your favorite slaw and pickled red onions.
These pickled red onions take about 10 minutes to make and a few days to pickle. Then they’re ready to eat with anything you’d like. We’ve eaten them with tacos, burgers, brats, salads, sandwiches, and BBQ pork.
Top the tacos with avocado and Queso Fresco.
Too full for dessert? Not this one! Light and refreshing lime mousse is layered with a coconut graham filling and topped with fresh whipped cream. It’s reminiscent of a Key Lime Pie, only better. Sublime!
My favorite week of the year goes by way too fast but I’ll always have the memories, and the recipes!
