If you read Spiced regularly, then you already know that I really get into the seasons. Fall is a great time for apples and pies. Winter is perfect for heavier foods like soups and stews. While I love those seasons, we’re finally rolling into Spring here in upstate New York, and I couldn’t be happier! Spring means the start of grilling season. Spring means sitting on the back deck with friends. Spring means planting the garden and watching it grow into Summer produce. And what better way to welcome in Spring than with Cinco de Mayo? The bright citrus flavors that are found in many Mexican dishes are perfect for the beginning of warmer weather!
My wife and I spent the weekend preparing the garden and even planting a few rows of seeds. It was so awesome to finally spend a day outside after what seemed like the longest Winter ever. Don’t get me wrong…I enjoy the Winter and I’ll probably be excited for it to come around next year. But right now, I’m ready for some warmer days.
To get into the Cinco de Mayo spirit, I decided to grill some flatbread and top it with fresh guacamole and cilantro-lime shrimp. Not only was this delicious, but it was also quite simple to pull together. My wife and I enjoyed it for lunch while sitting outside (and we might have had a couple mojitos, too). This would also make a great party appetizer for your Cinco de Mayo parties, too!