You might remember I was stuck on strawberries for a while there. Well, now it’s the citrus. It started with the lime squares I made for Easter. Then it was the Lemon Meringue Squares coming to Loaves & Dishes June 1. Now it’s this, an ingenious invention for the grill you can make tonight after a quick spin through the store.
As for those of you who are not drinking lime juice with a straw, sorry. Lately I get caught up in something and just can’t move on, kind of like this cat.

Barbecued Lime Shrimp and Corn
1/3 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
2 tablespoons sugar
1 teaspoon ground coriander seeds
1/4 teaspoon black pepper
2 ears corn, each cut crosswise into 4 pieces
1 1/2 pounds large shrimp, peeled and deveined
4 cups cooked couscous
Combine the first 9 ingredients. Place lime mixture, corn, and shrimp in
a foil oven bag. Place directly on hot coals, or in a 450-degree oven. Cook
10 minutes. Serve over couscous.
Makes 4 servings
Recipes du Jour