Sunday, April 26, 2009

Grilled Shrimp with Pineapple-Avocado Salsa and Corn Soup

Dinner tonight was just going to be a quick affair, as it's suddenly very warm outside and no one felt like slaving over a hot stove. Somehow the simple grilling turned into a bit more, as I decided to make corn soup and then a fresh pineapple salsa with avocado, red onion, and red bell peppers. None of it was complicated, though, and the flavors were great. We ate the shrimp (or tofu, for the vegetarians) wrapped in small flour tortillas, accompanied by the salsa, grilled red and yellow peppers and onions, yellow grape tomatoes, grated cheese, and sour cream. Corn soup -- a surprise hit, esp. when decorated with a little cheese and sour cream

1 comment:

Cate said...

There are few things I love more than grilled shrimp! This all looks fantastic.