Again I am blessed with an abundance of fresh shrimp from Mayport, Florida – so, what to do?  I’ve got a plan…
First a shrimp taco recipe is fabulous – packed with flavor, and yet super easy to throw together.  It’s the perfect summer dinner either for a weeknight or a weekend with friends.

And second, another grilled shrimp but with a Thai flavor. Tangy, sweet and spicy – served with roasted veggies and my new favorite dish: fig caprese salad. You’ve then got yourself a most delicious and nutritious dinner.


(Adapted from Pinch of Yum)

Garlic cilantro lime sauce:

1/4 cup olive oil
1/4 cup water
1/2 cup chopped green onions
1/2 cup chopped cilantro leaves
2 cloves garlic
1 tsp salt
juice of 2 limes
3/4 cup sour cream 

Shrimp taco spice mix:

2 tsp chili powder 2 tsp cumin
1/2 tsp onion powder 1/2 tsp garlic powder
1/4 tsp cayenne pepper 
1 tsp coarse sea salt

For the tacos:
1 lb large raw shrimp, peeled and deveined
2–3 cups shredded green cabbage
8 small tortillas (corn or flour)
Avocados, Cotija or other shredded cheese, chopped cilantro and lime wedges for serving

Pulse all the sauce ingredients in a food processor or blender until smooth.  The sauce is best made a bit earlier and refrigerated so the flavors have time to blend.

When ready to eat, mix some of the sauce with the cabbage, just to moisten. Set aside remaining sauce to top the tacos.

Mix spice mix ingredients together.

Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat about a tablespoon or less of oil a large skillet over medium high heat. 
Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through. 
***Alternately, you could put the shrimp on skewers like I did, and then grill until done.

Heat the tortillas either in a pan or on the grill to warm them up.
Assemble the tacos with the cooked shrimp and slaw, and serve chopped avocados, shredded cheese, additional chopped cilantro, some salsa and lime wedges on the side.  




(Adapted from Martha Stewart)

For the Sauce 

1/2 cup sugar 

1 tsp finely grated lime zest, plus 1/4 cup fresh lime juice (from 3 to 4 limes) 

1 TBSP Asian chili paste

1 TBSP Asian fish sauce

Coarse salt

For the Shrimp 

oil, for brushing 

1-3 lbs large shrimp, peeled and deveined (tails left intact; optional) 

Coarse salt

Soak 12 wooden skewers in water for 30 minutes to prevent charring or use metal skewers. 

Meanwhile, make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. 

Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt. 

Make the shrimp:

Heat grill to high. Brush grates with oil. Thread shrimp onto each skewer; season with salt. 

Divide sauce in half; reserve half for serving. 

Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more. Serve with reserved sauce.


2 zucchini, cut up

1 summer squash, cut up

1 red bell pepper, cut up

1 clove garlic, minced

Extra virgin olive oil

1 TBSP dried oregano

1 tsp dried basil

Sea salt 

Freshly ground pepper

Preheat oven to 425 degrees F. Place squash, zucchini and red bell pepper and garlic and about 1-2 TBSP oil in a large bowl. Toss until the veggies are coated. Add the oregano and basil and liberally sprinkle on salt and pepper and toss once more.

Spread mixture out on a large rimmed baking sheet.

Roast for 30 minutes, tossing once halfway through. Remove from oven and serve warm or at room temperature.


(Adapted from Bon Appetit)

8 oz Burrata or fresh mozzarella

8 oz ripe fresh figs, cut into quarters

Torn basil leaves (for serving)

Coarsely ground black pepper

Flaky sea salt

Olive oil (for drizzling)

Tear mozzarella into medium pieces and arrange on a platter. 

Tuck figs around cheese and scatter basil over top. 

Season with pepper and lots of salt. 

Drizzle generously with oil and serve!