So I'm always on the lookout for lighter recipes that include ingredients that are easy to find in the spring, or that don't suck out of season. This one, for a citrusy grilled shrimp, served with a grilled onion and orange salad, is perfect.
Look how pretty the salad is, even before it's all mixed up:
The onion in question is a sweet onion, which makes this an especially good late spring recipe. Vidalia onions are all over the store right now - and they're cheap, too. with just a little grilling, they make a great addition to citrusy shrimp. Plus, in this recipe, the addition of a few minced chipotles adds just the right amount of heat.
Served with rice (we just can't go carb-free around here), this made a super nice weeknight meal. Simple, flavorful, colorful. Perfect for springtime.