Gathering Around The Grill

Baby Eleanor with Uncle Andrew

We often talk between ourselves about how the early years spent raising our children were filled with some of the happiest moments of our lives.  We marvel about how often, at the end of an extremely hectic/busy day, we would wonder what we had accomplished all day, other than having cared for and nurtured our large and busy broods. With four children between the ages of newborn and six years, a good day included bathing them, feeding them, dressing them, playing with them, getting them outside, getting them inside, naps,  toilets, more food and so on.  Little accomplishments were big.  If we were able to spend a few moments on ourselves, it often involved knitting a baby blanket, or photographing the kids while they played.  But two things are  certain: those days were filled with a lot of laughs, and all of the hardwork was a labour of love.  We were reminded about those amazing times recently when we spent time with some of the new little people in our lives – babies of friends and neighbours. It's a whole different ball game, we still have the love, but definitely not as much labour!

We made sure that we vacuumed before  J. J. came over, so that he wouldn’t get covered in dog  fur!!

Hand knit for baby Eleanor - More love than labour for a sweet god-daughter

But getting back to the present, we have another busy week ahead of us, with one of us having just returned from a family visit to NYC, and another heading out to the UK to have a visit with Charlie.

As always, when things get busy, we look for fresh ingredients to grill up a quick meal. One of our sons  just returned from Miami and filled us in on a delicious shrimp ceviche that he enjoyed at a Cuban restaurant there. So here is a meal inspired by that, and the delicious fresh tortillas made by J & D Peters, available at the Kitchener Farmers Market.

Grilled Shrimp Wraps with Fresh Avocado and Tomato Salsa

1 package fresh whole wheat or corn tortillas

1 lb large shrimp, shelled and deveined 

Marinade:

1 tbsp lime juice

1 tbsp canola oil

1 tsp honey

Pinch of chili flakes

Salsa:

2 avocados, diced

2 medium tomatoes, chopped

1/2 medium red onion, finely diced

1/2 cup. fresh cilantro, chopped

2 tbsp lime juice

3 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

1/2 tsp salt

1/4 tsp cayenne pepper

 Garnish:

1 cup sour cream, garnished with lime zest.

Combine the marinade ingredients in a glass bowl and add thawed shrimp.

Preheat barbecue on MEDIUM for 10 minutes.Meanwhile, prepare salsa by combining all ingredients in a medium glass bowl and set aside.

Brush the cooking grids with vegetable oil. Grill shrimp 2 minutes per side, until the shrimp becomes opaque and curls. As the shrimp are cooking, heat up the tortillas by placing them on the top rack of the barbecue.

Assemble wraps by layering shrimp and salsa in the wrap, top with sour cream, fold and serve.

Our dogs are another daily source of fascination for us these days!

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