The new cookbook, The Yummy Mummy Kitchen, by popular blogger Marina Delio is full of healthy recipes for family meals, dinner soirees and cocktail parties.

Little M and I have enjoyed many recipes from the Yummy Mummy Kitchen blog and I was excited to read the cookbook. The pictures are gorgeous – after seeing how Delio displays her meals, I feel inspired to infuse some style into our weeknight dinners!

The cookbook offers recipes that are healthy, inventive and flavorful. Many of the dishes would appeal to kids, but could also work perfectly for a dinner party. Delio offers stories from her life and tips from her mother and grandmother. I can’t wait to try her idea about hosting play dates with mommy friends. I will definitely be serving some of her dishes and impressing guests with her recipes. Delio has kindly shared her Grilled Shrimp and Corn Salad Recipe with us:

Grilled Shrimp and Corn Salad

The first week in August the city of Santa Barbara celebrates its Spanish history with “Old Spanish Days Fiesta.” During this time, the whole city is abuzz with parties, flamenco dancing performances, kids cracking confetti eggs on each other’s heads, and grilled corn and churros. I came up with this salad one year around Fiesta time, and it became an instant favorite with my family. This is an easy and healthy dinner perfect for outdoor cooking and dining.

Ingredients:
1 pound large peeled, deveined shrimp
1 ounce tequila
Juice of 2 limes
3 ears of corn, husks removed
2 heads romaine lettuce, chopped
½ cup black beans, drained and rinsed
½ cup cherry tomatoes, halved
1 avocado, sliced
¼ cup favorite salad dressing
Chopped fresh cilantro, for garnish
Sliced lime, for garnish
Tortilla chips (optional)

Thread the shrimp on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and sprinkle with salt and pepper. Place the shrimp and corn on the grill and grill about 3 minutes per side until cooked through. Cool slightly. Remove the shrimp from skewers and slice the kernels off the cobs.

In a large bowl, toss the lettuce with the beans, tomatoes, avocado, and dressing. Arrange grilled shrimp and corn on top and garnish with cilantro and lime. Serve with tortilla chips, if desired.

Recipe and image excerpted from THE YUMMY MUMMY KITCHEN by Marina Delio. Copyright © 2013 by Marina Delio.  Used with permission of HarperOne, an imprint of HarperCollinsPublishers. Other photos from Yummy Mummy Kitchen.