Monday, June 15, 2015

Shirmp & Stuff

We're currently hunkering down and trying to prep for the tropical depression that's slated to dump buckets of rain in these parts the next few days.  More rain.  Yay.  I'm praying it stays as far away from the families that were affected by the last round of flooding as it possibly can.  They don't need any more devastation.  

My littlest one is laying right beside me watching Chicken Run and nursing a fever.  I hate it when my kids are helpless!!  However, I do get lots of cuddles and snuggles, so it's not all that terrible ;)  Not exactly a great start to the week.  This is how we spent our one-on-one time yesterday after spending a few hours at Chuck E. Cheese...

The first week of summer is behind us and it was a fun camp for the boys and lots of poolside shenanigans for mommy & daddy :) Good times!  

We've also spent the last couple of Thursday nights at our favorite local vineyard.  We take our picnic blankets, lots of cheese and other snacks, and then sit around listening to live music while the kids run around playing, climbing trees, and catching frogs.  Goodness I love this place!  

We've been grilling a lot more these days, too.  I love all kinds of food on the grill, but grilled shrimp and corn are definitely two of my favorites.  This little dish is a combo of both and it is SO good!  I love the kind of meals that are filling, but don't make you feel stuffed after consumption.  This one will be on repeat all season long!  


1 lb. raw shrimp, peeled and deveined
1-2 ears of corn
1 medium tomato, diced
1-2 limes
1 jalapeno pepper, chopped
1/4 C. red onion, chopped
1/4 C. cilantro, chopped
1 TBSP. olive oil
Salt & pepper, to taste
Tony Chachere's seasoning (optional)
Artisan romaine or butter lettuce

To get started, you'll need to do a little advanced preparation.  Soak your skewers in a shallow dish of water for about 10 minutes prior to grilling (this will keep them from burning!)  Peel & devein shrimp and then put them on the skewers.  Season shrimp & corn with Tony Chachere's or your preferred seasoning. That just happens to be our favorite.  

Now go ahead and grill both the corn and the shrimp.

While the shrimp and corn are grilling, prep the salsa.  Chop your tomato, red onion, jalapeno, and cilantro and toss in a bowl.  Squeeze the juice from the lime over the tomato/onion/cilantro and mix well to combine.  Once the corn is grilled, cut off the kernels using a knife and add to the tomato/onion/jalapeno/cilantro mixture.  We used two ears of corn and then added extra lime juice to the mixture.  Now add the olive oil, salt, and pepper and mix well unti combined.  

To serve,  remove the shrimp from the skewers and place on a leaf of lettuce. Top with a serving of the corn salsa, wrap, and eat!  YUM!  This was a definite winner!!!  Mr. Spouse had several servings and I went back for seconds :)  Such a great summer meal and one that would be perfect for entertaining, too!!  


  1. Hi Cara! Where is the winery that you go to? I didn't realize there was a local winery...we would love to try it out!

    1. It's in Baytown/Mont Belvieu! It's Yepez Vineyard...and Thursday nights are the best!!!

  2. This looks SOOO yummy! I have never really paired corn and shrimp but that looks fantastic! Such a great summery dinner!