As gray clouds (and rain) have come and gone these past few days I find I am starting to have a little anxiety about summer coming to an end. I know technically we have another couple weeks but the thought of having to be cooped up in my house with snow on the ground makes me want to start crying. I seriously love everything about summer. I love that kids can run outside and play from morning til night, I love picnics at the park, waterparks, morning jogs, fireworks, family parties, parades, barbeques, garden produce, fresh fruits and vegetables at their best prices, kids home from school, no homework, and so much more. Oh, I’m making myself sad just thinking about it! This week I wanted to post a few of my last favorite summer recipes before I start experimenting with everything pumpkin and cinnamon. If you need to hang on to summer just a little longer like I do, these recipes will be perfect for you!

This shrimp kabob recipe came from a recipe from my Aunt Nancy who lives in California. Every time we go to visit her she introduces us to another amazing marinade and barbeque recipe that quickly becomes a family favorite. My favorite way to eat shrimp is grilled. The slight charcoal, smoky flavor adds a nice depth to the shrimp. Add the citrus marinade and you have a simple dish that takes less than ten minutes to cook. It is great for a warm night when you are not wanting to turn on the stove quite yet. The Mango Rice that I served with these shrimp kabobs was also really fun and flavorful (I will post that recipe tomorrow). Along with the shrimp and rice I served some fresh guacamole and the combination of the all of the Caribbean flavors were absolutely summerlicious 🙂

Grilled Shrimp with Feta, Cilantro and Lime
Ingredients
  1. Grilled Shrimp with Feta, Cilantro & Lime
Marinade
  1. 2/3 cup olive oil
  2. Juice 3 limes
  3. Zest one lime
  4. 3 garlic cloves, minced
  5. 2 Tbls. Red onion, minced
  6. 1/2 tsp. salt
  7. Dash cayenne
  8. Dash paprika
  9. 2 1/2 T. cilantro, chopped
  10. 12 shrimp, peeled and deviened
  11. 3 skewers
  12. 2 1/2 inch thin red onion slices
  13. 2 oz. feta cheese
  14. Guacamole
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Instructions
  1. Combine marinade ingredients in a Ziploc bag or tupperware. Marinate onions and shrimp and for several hours in the fridge. Skewer the shrimp on skewer sticks and grill until no longer pink (don't discard the leftover marinade). When finished, boil marinade in a small saucepan and serve over the cooked shrimp. Sprinkle the shrimp with the feta cheese and with fresh guacamole.
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