Sunday, September 2, 2012

Summery Eats

In normal summer fashion, we would backpack, camp, hike, cook, photograph, write and eat for 12 weeks.  Veggies would be flowing from the fridge, wine would be topped off, and this blog wouldn't be nearly so neglected.  This summer wasn't normal. With the passing of my stepfather, transferring to a new school location, switch up on hubby's job, oh and getting pregnant- this summer was anything but normal.  So instead of the traditional summer fare, I feasted on bagel thins, saltines, ice water, and very few things that grow from the ground.  There were food adversions to things I normal love- and previously raved about on here! I'm looking at you portabellas, stay far far away from me and we'll be okay!

So for the 10 or so weeks of summer allotted this year, most of them were spent on the couch sleeping off what felt like a never ending hangover- minus the big night out!  Trips were put on hold, working out is a day dream I have, and the refrigerator never looked so sad in all it's plugged in life.  Steve's beloved chicken and I made enemies and it was a bland, bland summer.  Sometime in early August things started to change.  Energy levels crept back up, different foods full of life and color were purchased, small amounts of our feathered friend were being consumed... oh yeah welcome 2nd trimester, WELCOME!!!

The dogs were getting walked again, even if walking is the only thing I can deem as "exercise" it was something that didn't involve our couch. Good enough for me...

So to wrap up summer, and bring on the month that will eventually lead to Fall we toasted with a summer inspired dish. Yes it is long overdue, as summer ushered in months ago, but well worth the wait.

Grilled Shrimp with Gazpacho Salsa
1 lb Large shrimp (Costco had tiger shrimp that were perfect for this!)
1/2 cup white wine
1/2 cup olive oil + 2 Tbsp
1 tomato, diced (seeds, skin, juices and all)
1/4 red pepper, diced
1/4 green pepper, diced
1/2 cucumber, diced
salt and pepper
cayenne pepper
lime juice

Peel shrimp and marinate in olive oil and wine. Season lightly with salt and pepper.

In large bowl, mix all of the veggies up.  Toss with 2 Tbsp olive oil, and season to taste with salt and pepper. Give it a stir.  Dust with garlic powder, stir and taste. Dust with Cayenne pepper, stir and taste.  I start with small amounts of seasoning and adjust as needed.  I like the punch of cayenne, and did 3 separate additions until I finally reached the desired heat.  Add just a hint of lime, not even enough to actually measure out, for brightness! 

Get a grill super hot, and grill the shrimp- ours took about 1 1/2 minutes per side! They were pretty big. Once you flip to second side, top lightly with some of the salsa.

Remove from grill and serve with the Gazpacho salsa.

Whether you are welcoming in summer, or sending it on it's hot and humid merry way- these are the perfect way to kick start your meal.  And now that I'm back to the land of the veggie-loving living, let's hope for a more updated well spiced life.

oh hey there vegetables.... let's make up for lost time!