Oh, how I love brunch. Today we chose bread and chocolate as the destination. Needless to say, it was a huge step up from last night’s meal. I had the Muesli with tons of fruit mixed in and a side of challah bread dipped into a vanilla latte.
After another large spree at Target (per usual), I headed over to Evan’s for the UNC v. Florida State game. We won, there was yelling, boys ripping off shirts, high fives all around.
FINALLY, the grill was ignited.
While the rest of the crowd had “burgers & dogs,” I made grilled shrimp tacos. Everything would have worked out smoothly if there had been light in the backyard near the grill. However, since it was pitch black, there was no way to discern if the shrimp was cooked through. It took two turns on the grill and a few minutes in a skillet to finish them up. I slightly adapted this recipe from Sarah Foster’s Casual Cooking cookbook. I’d definitely make these again, but I’d bring a flashlight.
Grilled Shrimp Tacos
Marinade the shrimp in salsa verde and lime juice for about 30 minutes. Soak wooden skewers before skewering shrimp. Grill for 1-2 minutes per side, or until cooked through. Brush tortillas with olive oil and place directly onto grill, 1-2 minutes per side. Cut shrimp into thirds. Spread goat cheese onto tortillas, add shrimp, avocado, salsa verde, cilantro leaves and a squeeze of lime.