Summertime

I am so glad that we have a local farmers market. This morning I bought Ambrosia sweet corn and an assortment of small tomatoes.

It will be interesting to see how these different varieties taste.

A dish that we tried earlier this week is shrimp taco salad which also is enhanced by the bounty of summer.

3 ears fresh corn, shucked
2 med. zucchini, thinly sliced on an angle
1 avocado, thinly sliced
1 lb. shelled deveined large shrimp (16 to 20 count)—I used thawed-out frozen ones as they were on sale.
1/4 cup extra virgin olive oil
3 Tbsp. fresh lime juice (2 limes)
1 tsp. cayenne pepper sauce
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 avocado, thinly sliced
2 cups (1/2-inch pieces) watermelon chunks
3/4 cup crushed corn chips (such as fritos)
1 cup fresh cilantro leaves


Prepare grill for direct grilling on medium.
Grill corn 8 to 10 minutes or until slightly charred and tender, turning over once halfway thru cooking. Grill shrimp 2 to 4 minutes or until opaque throughout, turning once halfway thru.
In a small bowl, whisk together oil, lime juice, pepper sauce, cumin, coriander, and 1/4 tsp. salt.
Cut kernels off ears of corn. Arrange zucchini and avocado on platter closest to edge, alternating.
In center of plate put corn, shrimp, and watermelon. Salad can be made ahead to this point and refrigerated, covered, up to 4 hours.
To serve, sprinkle with corn chip crumbs and drizzle with dressing. Top with cilantro.

Makes 4 servings