"I was supposed to get a nice body for summer, but there's a small problem...I like food." ~ Unknown

It's time again for BITE!  Tierney had us ushering in summer with the citrus theme of lemons and limes, and we had a beautiful summer's day as our backdrop.

Our hostess gifted each of us with her homemade Lemon and Coriander Infused Olive Oil.  Thanks Super T.!

This time it was my turn to take care of the appetizer.  I prepared two different ones following our theme.  My first one was Grilled Lemon/Lime Shrimp with Yogurt-Cilantro Dipping Sauce.  The recipe doesn't say if the shrimp is served hot or cold, but I decided to go with cold so I could prepare it a bit earlier in the day.  I prepared two versions of the sauce, one with cilantro and the other without as I know that it's a love it or hate it taste - I for one, love it! The cumin however, provided a very distinct flavor to both options.  This was a nice, refreshing appetizer and I would definitely do it again - the make ahead factor is very appealing to me.

I hadn't really intended to prepare a second appetizer, but I ran across one that my sister served at my niece's graduation party last weekend.  There really isn't a recipe to follow - just a log of goat cheese topped with olive oil and the zest from one lemon.  I used both lemon and lime since I already had a lime for the previous dish.  Serve this with some type of cracker for spreading.  Delish!

For our side-dish, Ellen chose to make Whole Wheat Couscous with Lemon, Peas, and Chives.  Again, summer fresh and flavorful!

Our main dish, prepared by Tierney, was delicious Crab Crumble, accompanied by a summer fresh beverage, Watermelon Agua.

Not your typical crab cake, this dish does not have a lot of fillers, just fresh ingredients and wonderfully sweet crab.

Summer in a glass!

Finally for dessert, Chris baked up some Key Lime Pie Cupcakes.  Just the right size - not too large, not too small, nice buttery crust, tangy lime and spongy cake - wonderful!

Welcome Summer!