Happy Summer Solstice! My appetite is just about spot on for the hot weather expected today; I don’t feel like eating much more than salads, sandwiches, and snacks, and with temperatures. Earlier this week after a weekend of eating fun BBQ food, a cool shrimp salad with a little bit of crunch and a lot of chopped romaine made the perfect dinner.
Summer meals mean convenience, so this recipe starts with pre-cooked frozen shrimp, which I thawed out during the work day. I pulled the tails off, roughly chopped the shrimp, and set the main part of this recipe aside.
Next up I got to work on the crunch and the flavor, cleaning and chopping my favorite little sweet peppers and using scissors to cut a big bunch of cilantro.
I squeezed two limes into a bowl to get the dressing started.
To pull everything together, I mixed the chopped shrimp, peppers, cilantro, lime juice, and a few dashes of habanero sauce with 1/2 cup of Fage Greek yogurt.
We ate the shrimp salad in whole wheat wraps with chopped romaine. It was definitely a summery dinner, with the cool, creamy dressing that had a hint of lime and a hunt of spice.
With the windows all wide open and the sun setting late, this dinner was a nice, relaxing introduction to the season ahead. The next two seasons make up my favorite time of year in New England, and I can’t wait to be outside as much as possible.