This weekend Kurt hosted the draft for his fantasy football league at our house. This is his first year as the commissioner for his team so I spend most of my Sunday cooking and listening to a bunch of guys yelling out names of football players. But I don’t mind since this made him super happy. Lucky for him I am such a wonderful wife who also happens to love football.
Can you believe we made this massive dispenser of Sangria and it was all gone by the time the draft was over?
You know what makes me somewhat sad? Summer coming to an end. We had so much fun over the last few months, I feel like time flew by. I’m trying to cram in as much summer produce as I can. Soon enough it’ll get cold and all I’ll want will be soups and stews. Until then I’ll cook as many light dishes as I can. Dishes like this shrimp salsa.
Perfect as an appetizer or even a light dinner idea.
Enjoy what’s left of summer.
- ½ lb shrimp, cooked and peeled
- 1 tomato, chopped
- 1 avocado, chopped
- ½ red onion, chopped
- handful cilantro, finely chopped
- 1 tbsp olive oil
- salt to taste
- ½ lime, juiced
- Combine all the ingredients together.
- Gently stir to combine.
- Serve chilled.