Fish Tacos with Sweet Pickle Sauce

Source: Cooking Light, August 2016

Fresh Corn Cakes with Summer Salsa

Source: Cooking Light, August 2016

Shrimp and Bean Burrito Bowl

Source: Cooking Light, August 2016

Fresh Corn and Potato Soup with Sautéed Shrimp

Source: Cooking Light, August 2016

Crispy Parmesan Chickpeas

• 2(15 ounce) cans chickpeas
• 1⁄2cup  parmesan cheese, grated
• 1 tablespoon  olive oil
• 1⁄2teaspoon  garlic powder
• 1⁄2teaspoon  kosher salt
• 1⁄4teaspoon  black pepper, freshly ground
• 1 pinch  cayenne pepper (optional)

1. Rinse the chickpeas under water, spread them out on paper towels and let dry for 15 minutes. Pat the chickpeas dry with additional towels, discard any loose skins.
2. Meanwhile, heat oven to 400 degrees.
3. In a large bowl, whisk together parmesan, oil, garlic powder, salt, pepper and cayenne, if using. Add the chickpeas and toss to coat.
4. Spread the chickpeas on a rimmed baking sheet and roast, tossing twice, until dried and very crisp, 50 to 60 minutes.
5. Let cool completely on the baking sheet.
6. Source: http://www.food.com/recipe/crispy-parmesan-chickpeas-447641

Jalapeno Popper Grilled Corn Salad

Ingredients

1. 8 Ears of Corn (olive oil, salt, pepper)
2. 2 Jalapeños - seeds & stems removed, finely chopped
3. 1 Cup Chopped Cooked Bacon
4. 2 ounces Cream Cheese - softened
5. 1/4 Cup Sour Cream
6. 1 Cup Grated Cheddar Cheese
7. Salt/Pepper To Taste

Instructions

1. Prepare grill and briquets.
2. Remove silk from corn while leaving husks attached. Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups)
3. Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir.
4. Stir in shredded cheese, salt and pepper.

Source: http://wonkywonderful.com/jalapeno-popper-grilled-corn-salad-recipe/

Cajun Style Shrimp Scampi

Ingredients

• For the rice:

• 2 ½ cups chicken broth

• 1 cup long grain rice

• ½ cup onion, minced

• ¼ cup celery, minced

• ¼ cup green bell pepper, minced

• 1 garlic clove, minced

• 3 tbsp butter

• ¼ tsp paprika

• ¼ tsp cayenne pepper

• ½ tsp dried oregano

• ½ tsp dried basil

• Salt & pepper to taste 

• For the shrimp:

• 1 lb large shrimp, peeled and deveined

• 2 tsp Cajun seasoning 

• 1 tbsp olive oil

• 2 tsp garlic, minced

• 2 tbsp butter

• ¼ cup white wine

• 1 tbsp freshly squeezed lemon juice

• Lemon zest

• Salt & pepper to taste

• Finely chopped parsley 

Let's get Cooking...

1. In a pot over medium heat, add butter, onion, celery, bell pepper, and garlic. Saute the vegetables for about 5 minutes, and then add the seasonings. Stir in the rice and toss well to coat. 

2. Once the grains are lightly golden, stir in the chicken broth. Cover and let simmer to cook for about 15-20 minutes. Once cooked and all the liquid has absorbed, fluff with a fork.

3. Rub the shrimp with Cajun seasoning, salt, and pepper. Heat olive oil in a pan on medium heat. Add shrimp and cook for 2-3 minutes, just until seared but not fully cooked. Remove from pan and set aside. 

4. Add garlic to the pan, sauté for a minute, and then stir in the butter. Pour the white wine and lemon juice and allow to slightly thicken. 

5. Turn off the heat and toss the shrimp and parsley in the sauce. Serve over the rice.