Simple Summer Dinner

It is SO HOT. I made the mistake of wearing jeans out last week, and I nearly passed out. When it's this hot, all I want to eat is light, simple food. Last night, we had an awesome summer dinner that I made up from some recipes I've seen lately. We started with peach margaritas (actually I found these in Everyday Food.) They might be Brent's new favorite drink. Then for dinner we ate grilled shrimp with warm Tuscan beans and arugula salad.
Peach Margaritas: In a blender, combine 1 package frozen peaches (16 oz.), 3/4 cup tequila, 1/4 cup triple sec, 1/4 cup fresh lime juice (from 3 limes), 1/4 cup sugar, and 1 cup ice cubes. Puree until smooth and serve immediately. (Makes 4 drinks)

Here's how I made the dinner. Since I made it up, all measurements are approximate. :-)

Grilled Shrimp: Peel and devein one pound of shrimp. Marinate shrimp in 1/4 cup olive oil, juice of 2 lemons, 1 t. crushed red pepper, 1 T. bottled minced garlic, 2 T. chopped flat leaf parsley, and 1 t. kosher salt. Shrimp can marinate for 15 minutes to an hour. When you're ready to cook, preheat a grill pan over medium high heat. Grill on both sides until desired doneness. I like mine to be a little crispy on the edges.

Warm Tuscan Beans: Heat 1 T. chopped garlic in 1 T. olive oil over low/medium heat in a small saucepan. Add 1 t. crushed red pepper. Saute until garlic is soft. Add one can (drained) of white cannellini beans. Heat over medium/low heat. When ready to serve, add a dash of salt, the juice of one lemon, and 1 T. chopped parsley.

Arugula Salad: Toss 2 cups arugula with olive oil and balsamic vinegar. Easy!