Given some of the culinary smart-people we have running around this site, I hardly feel qualified to put up a recipe.  But I'm just so darn happy with how dinner tonight turned out (no recipe, this just made sense to me! I'm sure I've had something like it somewhere else before, of course. Still...), that I figured I'd put something together.  Also, many of these ingredients came from our CSA this week. Also, I want other people to put up recipes more often, in dedicated Nation Has An Appetite form, so they're easier for me to find when I want them.  So I'll lead the way.

Shrimp Lettuce Cups

What you'll need:

1 lb uncooked shrimp (25-30 count work well)
4 limes
1/4 cup orange juice
1/4 oil
1 tbsp+ grated ginger
1 tsp+ red pepper flakes
1 large red pepper, diced
1 large carrot, cut into cm-square straws, 1 inch long (or however you like 'em)
1/4 cup diced red onion
2 ears sweet corn
1 medium cucumber, diced
salt, pepper, cilantro to taste
Large leaves of lettuce, your choosing. We went with whatever we got from the CSA.

Prep
Thaw shrimp if necessary (hey, I live in Mankato, I ain't get the freshest stuff here most days), remove shells and devein. Set aside.
Zest one lime. Combine zest, juice from limes, OJ, oil, ginger and red pepper flakes for your marinade. Add the shrimp and let sit for however long you care to.

Combine the red pepper, carrot, and onion. Add more ginger if desired, salt and pepper to taste (I added no salt, a little pepper, a little ginger.) Grill (I assume you've got some sort of nice tray for your grill, right?) over medium-low heat, just a few minutes. Feel free to drizzle with leftover marinade. Grill the ears of corn too. Don't you dare grill the cucumber, just set that aside. After the veggies have been heated, add your shrimp to the grill, over medium-low heat, until slightly pink. For the love of everything yummy, don't overcook your shrimp. You've practically gone with a ceviche in your marinade already, so there's not that much need to cook it. Cut the corn off the cob, combine with the grilled veggies, cucumber, and cilantro (we didn't use cilantro tonight, as Philosofette is not a fan, and I didn't have any handy anyway (either way, don't overdo it on the cilantro. Jeez that stuff gets overused a lot.)).

Grab a leaf of lettuce, throw a few shrimp on it, cover with the veggies, and enjoy. It's a fantastic summer meal, very light, but filling. And I suppose pretty healthy too, right? So a winner all-around in the Philosofer household. Both the 3-year-old and the 1-year-old ate it better than I anticipated. But mostly, I was just really really happy with it. As made above, probably serves about 3.