So, going back a few months on this post too. Summer provides a great variety of fruits, vegetables, and cooking methods like grilling. On a sunny Sunday, our adventures took us to the grill. After the purchase of some Tahitian Lime butter from a local festival (also mentioned in the Fish Taco post), my good friend Chris and I headed out to make a delicious meal around this ingredient. We bought some shrimp, broccoli and some white peaches. And built from there. We rendered an incredible summer meal, complete with a delicious white wine.Chris took care of the broccoli with a spicy marinade, I took the shrimp and the cous cous. The shrimp were marinated in the tahitian lime butter, garlic pepper sauce, olive oil, and some fresh lime for good measure. The cous cous had some fresh parsley, lemon juice, and a touch of balsamic added to it. We complemented the meal with a half a peach toasted on the grill, and being californians we completed the plate with a big heaping portion of fresh avocado to top.
Summer sundays are fabulous.
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