We have been grilling several times a week this spring--last night it was juicy rib-eye steaks and corn on the cob, with a panzanella salad on the side. My basil is thriving, we had a heel of good bread left over, and I picked up a good burrata cheese; of course there are plenty of ripe Creole tomatoes in my kitchen!

For the recipes this week, I had hot weather and shrimp in mind. First up is a garlicky Mexican shrimp dish, seasoned with lime, cilantro, and jalapeños for a south-of-the-border kick. Serve it over rice or crusty bread for soaking up all the sauce. Next up, a lemon-garlic dish from Bon Appetit that I'd serve over a pile of al dente linguine with bread on the side. And finally, chicken wings smoked on the grill with a barbecue sauce. Delicious!

Enjoy this week's recipes, stay safe and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Mexican Shrimp in Garlic Sauce

Don't be alarmed at the amount of garlic here; its bite is tamed by a soak in lime juice. These would traditionally be served over rice--a Mexican green rice would be delicious--but they're also delicious over hot crusty bread for soaking up all the sauce.

Sautéed Shrimp in Lemon-Garlic Sauce

This one's got a lot of garlic too, but goes in a different direction. I'd serve this over rice or pasta, with a side of roasted asparagus, broccoli, or green beans for a very elegant dinner.

Smoked Chicken Wings

I love roasted or grilled chicken wings so much that Jim makes fun of me when I declare that that's what I'm having for dinner. We switched back to a charcoal grill earlier this year after relying on propane for a long time, and this preparation is going into my rotation.