This week we have had some great dinners – Farmer’s Market Grilled Toast on Tuesday and these shrimp wraps on Wed.

Lime Spiced Shrimp Wraps

• 1lb. large shrimp, cooked
• 2 T. lime juice
• 1 t. cumin
• salt and pepper
• 2 T. fresh salsa

• stir fried zucchini
• tomatoes, diced
• wheat bulgur
• lettuce
• cooked lentils
• black beans
• arugula
• avocado

1. Boil shrimp until they are cooked all the way through.
2. Take the skin off shrimp and remove the vein.
3. Chop shrimp into small pieces.

4. In a saucepan, mix lime juice, salt and pepper, cumin and salsa. Add shrimp and turn on high heat on the stove.
5. Stir fry until shrimp are seasoned and liquid is gone. About 10 minutes.
6. Make wraps using the above ingredients and any others that sound good!
7. Enjoy with a glass or wine or a Corona.
   

I’m currently in Chautauqua with Anna and my mom while the boys are at my brother’s bachelor party at a lake in Michigan.

What are you doing this weekend?

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In her Moses basket:

Having fun with her hands:

Kara kissing her little ducky bottom:

We also stopped over at our neighbors happy hour last night. The theme was Cinco de Mayo (the party was rescheduled from last week) so I thought lime cupcakes would be fun to try! Here is what I did:

Cupcakes:

1 box white cake mix

12 oz margarita mix (liquid) – non alcoholic because that is what I had

2 eggs

1 Tbsp grated lime zest

1 Tbsp. lime juice

Lime Icing:

1 container of vanilla frosting

4 tbsp. lime juice

1 tbsp. lime zest

DIRECTIONS

1. Preheat oven to 350º

2. Combine margarita mix, cake mix, eggs, lime zest and lime juice. Stir ingredients together.

4. Fill muffin tins 2/3 full.

5. Bake at 350 for 20 minutes or until toothpick inserted into the center of a cupcake comes out clean. Since these have no oil, they will be better lighter than more cooked so they are not dry.

Icing:
6. Mix frosting with lime juice and lime zest.

7. Frost cooled cupcakes and top with a lime.

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