I feel like we just welcomed spring but I am already ready for summer. There. I said it. Bring on summer! Bring on the grill, the beach, and late nights on the patio “shooting the breeze” over a cold drinks and a few bites with the ones I love. As my family gets ready to head south I’m looking forward to many of those nights. I know we will get plenty of rain when storm season starts, but I can definitely get used to a place that’s warm 90% of the year. Yes honey! I’m here for that.
Usually for Memorial Day Buckaroo fires the grill up. For us, it signals that summer has officially started. I’m hoping to have a few friends over this year to help us unpack and we can feed them and celebrate! Is that backwards? Are we supposed to unpack, set the house up, and THEN invite them over to celebrate? Nah…I already have the perfect plan. The perfect meal (Who doesn’t love finger lickin’ barbecue?), the perfect wines, and the perfect starter to set it off! There isn’t going to be anything I can’t get my merry movers to do after this line up.
- 12oz Large shrimp, cleaned, peeeled and deveined
- 6 Limes (You need about 1/3 c. of lime juice, enough to cover the shrimp.)
- 1 jalapeno, seeded, diced small (leave seeds if you like it spicy)
- 1 ripe mango, peeled and diced
- 1 large tomato, diced
- 1/4 red onion, diced
- 1 small cucumber, diced
- Juice of one orange
- 2T Manzanilla Olives, pitted, sliced
- Salt and Pepper, to taste
- Chop cleaned shrimp into bite size pieces.
- Let shrimp marinate in lime juice in the refrigerator for 20 minutes, until shrimp is pink. Don’t over marinate. Be sure lime juice completely covers shrimp.
- Pour lime juice off of shrimp and discard.
- Mix remaining ingredients in a bowl with shrimp until mixed well and serve with tortilla chips.
- Serve with Arbor Mist Peach Moscato.
Most times, I leave the grill to Buckaroo and do the starters and sides. Since we want this to be kind a relaxed get together, I’m not going all out with a bunch of food and for the appetizer I’m going simple and delicious. Seriously! This Mango Shrimp Ceviche takes 20 minutes from start to finish. If you prepare the shrimp a day ahead, it will only take ten minutes to prepare the day you serve it. If you need a quick go-to appetizer for summer entertaining this is it. It has all of the fresh flavors of summer like mango and cilantro and it pairs perfectly with a crisp, chilled wine.
I’ve loved Arbor Mist wines for years. Whenever the girls and I get together, it’s what we buy. I think initially, we chose it because it’s so reasonably priced, but we ended up loving the taste so now we always get it for ladies night, holidays, anytime we get together. So I’m sticking with my tried and true choice for Memorial Day. Our favorite is the Mango Strawberry Moscato, but they have so many delicious and new varieties I’m going to branch out a little. Buckaroo and I tasted the Sangria and also the Cherry Red and Peach Moscato and they were all really delicious.
He’s always talking about my “girly wine” but I made a believer out of him. He really enjoyed the flavors. They’re great for entertaining because you always want to have a few different wines to choose from when you have guests over, and Arbor Mist has plenty of great flavors. These three varieties are all very light and crisp and are really going to bring out the fresh fruit in the ceviche. Especially the Peach Moscato. It complements the ceviche perfectly.
What’s your go-to drink and appetizer pair in the summer?
Cheers to Summer,