Summer has finally arrived in the Pacific Northwest and that means the return of our friend the sun and balmy 80+ degree days. The natives have emerged from their hibernation and the streets are filled with happy pedestrians and bicyclists sporting shorts, shades, and smiles.

Last night, I happened to see a stream of bicyclists sporting nothing but smiles. The World Naked Bike Ride made an appearance in Portland yesterday. It was exhilirating to see all of these people, so comfortable in their nudity, whooping and hollering in joy as they streaked down the street.

I am not nearly secure enough with my body to attempt such a public event, so I prefer to celebrate the return of summer with some traditional grilling in the backyard, the company of good friends, and a nice glass (or two) of wine.


Grilled Sriracha Lime Shrimp


Fennel Citrus Salad

This meal is perfect for those nights. I can marinate the shrimp and prepare the salad in advance, then throw the shrimp on the grill once everyone arrives and dinner is ready in a matter of minutes.

Grilled Sriracha Lime Shrimp

I mostly love the flavor combination of these two dishes together. Like peanut butter and jelly or Lucy and Ethel, they just go together. The spicy Sriracha chili sauce and tart lime give a pleasant zing to the tender shrimp, offset by the contrasting sweet and tart of the crunchy salad.

Grilled Sriracha Lime Shrimp with Fennel Citrus Salad

Grilled Sriracha Lime Shrimp
Nutrition Information
  • Serves: 4
  • Calories: 94.3
  • Fat: 0.0
  • Saturated fat: 0.0
  • Polyunsaturated fat: 0.0
  • Carbohydrates: 3.5
  • Sugar: 1.8
  • Sodium: 755.2
  • Fiber: 1.1
  • Protein: 18.2
  • Cholesterol: 115.0
Recipe type: Entree
Cuisine: Seafood
Shrimp marinated in spicy Sriracha sauce and tart lime then grilled to tender perfection
  • 1 tsp fish sauce
  • juice of 2 limes
  • 2 tbsp Sriracha chili sauce
  • 1 clove garlic, minced or pressed
  • 1 tsp fresh ginger root, minced
  • 2 large (or 4 small) kefir lime leaves, rib removed and leaf finely minced
  • 1 lb. raw colossal shrimp (about 16 shrimp)
  1. Whisk together the fish sauce, lime juice, Sriracha, ginger, garlic and kefir lime leaves.
  2. Pour over the shrimp in a shallow dish or resealable plastic bag. Combine so that the shrimp are well covered.
  3. Refrigerate for at least 1 hour to marinate.
  4. Thread the shrimp onto 4 skewers, 4 shrimp per skewer.
  5. Grill on a propane grill for 2-3 minutes each side or until the shrimp have pinked up and are cooked through. Serve immediately.

Fennel Citrus Salad
Nutrition Information
  • Serves: 4
  • Calories: 200.5
  • Fat: 8.1
  • Saturated fat: 1.1
  • Polyunsaturated fat: 0.9
  • Carbohydrates: 32.7
  • Sugar: 22.4
  • Sodium: 48.3
  • Fiber: 7.6
  • Protein: 3.3
  • Cholesterol: 0.0
Recipe type: Salad
Crunchy fennel combines with contrasting sweet and tart citrus flavors for a salad that is not only beautiful but out of this world delicious.
  • 1 bulb of fresh fennel, thinly sliced
  • 2 cups finely shredded green cabbage
  • 1 cup finely shredded red cabbage
  • 1 cup fresh jicama sticks
  • 2 oranges
  • 2 grapefruit
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1 tbsp black sesame seeds
  1. Toss together the fennel, green cabbage, red cabbage and jicama.
  2. Use a knife to peel and segment the oranges and grapefruit. Set the remaining pulp aside for later use. Cut the segments in half and add to the fennel mixture.
  3. Take each pulp in your hand and, over a small mixing bowl, gently squeeze the juice into the bowl. You should end up with ¼-1/3 cup juice in total.
  4. Whisk the olive oil and honey into the juice until well combined. Toss with the fennel mixture ensuring that all of the fruit and vegetables are evenly coated.
  5. Sprinkle the sesame seeds over the salad and toss gently.
  6. Let the salad sit for about 1 hour before serving to allow the flavors to combine.


Video Demonstration of Grilled Sriracha Lime Shrimp with Fennel Citrus Salad

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Colleen Fields is a food enthusiast and healthy lifestyle convert who has married these two interests to create delicious dishes that lead to long term weight loss success. As a single, working mom, Colleen struggled with her weight for years and tried every diet out there without success. When she began her weight loss journey, she realized that her cooking style needed to change. However, Colleen recognized that the only “healthy” cookbooks and television shows available focused on deprivational diets rather than behavioral changes that lead to long term weight loss success. As a result, she began experimenting and creating her own dishes. By eating smarter and moving more, Colleen took back her life and has lost over 100 pounds, going from a size 26W to a size 12, and maintains her weight today. Through her food blog,, and cookbooks Colleen hopes to share her success with others struggling with obesity and demonstrate that a healthy lifestyle is not only obtainable, but it is also sustainable. Follow Colleen on Facebook, Google +, Instagram, Pinterest, Twitter, and YouTube.

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