Labor Day weekend - ahhh 3 days of Bovina! Got up early Friday night - what a beautiful sunset on the drive up. We continued to clean out basement and fill the garden shed. Tim made a light dinner Saturday night - Grilled Shrimp Salad which was delicious with grilled corn and we finished it off with our default dessert - Vinegar Pie. Tim made it with Fig vinegar and it turned a dark brown on top but such a great meal.
Recipe for Chipotle Lime Grilled Shrimp
1 pound shrimp, peeled and deveined
1-3 chipotle chilies in adobo, chopped
1-3 teaspoons adobo sauce
2 limes, juice and zest
2 cloves garlic, chopped
1 teaspoon cumin, toasted and ground
salt and pepper to taste
1. Marinate the shrimp in the mixture of the remaining ingredients for at least 20 minutes.
2. Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
Recipe for Cilantro Lime Vinaigrette
1 cup loosely packed cilantro
1/4 cup oil
1/4 cup lime juice (2 limes)
1/2 jalapeno, coarsely chopped (optional)
1 small clove garlic, minced
salt and pepper to taste
1. Puree everything in a food processor until smooth.
Recipe for Complete Salad
1 pound chipotle lime grilled shrimp
6 cups lettuce ( 1 head) sliced or torn
1 cup tomato, diced or sliced
1 large avocado, diced
1 cup corn ( 2 ears), preferably grilled or charred
1 cup black beans, rinsed and drained
1/4 cup green or red onion, sliced
1/4 cup cilantro lime vinaigrette
crumbled cotija cheese to taste( optional )
1. Assemble the salad, toss in dressing and enjoy.
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