We’re grasping at summer now that the days are slipping through our fingers quicker than ever and the evenings are noticeably cooler. Gathering the family, barefoot and dusty, around the patio table at the end of a day is a cherish moment as we all know that this weather is as fleeting as our unhurried evenings.
Last week we saluted summer with a feast of soft corn tacos filled with lemony grilled shrimp, ripe avocado, and a generous spoonful of smoky corn and sweet onion salsa.
I don’t think anyone spoke around the table during this family dinner, we were all to busy building and eating tacos. Then Danny and I sat back, satisfied, while the children whirled around on the grass, newly energized.
Jan’s shrimp and tomato kebabs were my inspiration for this recipe, while the garnish came together after a quick assessment of fridge leftovers – lonely cob of corn? Check. Half an onions. Got it. Limes? Always. Alright, let’s get grilling.