For the Tangerine Chili Sauce 2 garlic cloves1 red chili2 Tbsp olive oil1/4 c. Just Jan's Tangerine marmalade 1/4 c. rice wine vinegar2/3 c. water (or fresh squeezed orange juice)2 tsp cornstarch For the shrimp 1 pound raw shrimp (I used 16/20 tail on)Heaping teaspoon of chopped chili/garlic (see recipe)2 Tbsp olive oil2 tsp orange zest Tools Needed Wooden Skewers that have been soaked 30 mins To make the Tangerine Chili Sauce Prepare your pepper by removing the stem, cutting in half, and discarding the seeds and the ribs of the pepper. If you like things extra spicy, keep some seeds! Add to a food processor with the garlic. Pulse until finely minced. Reserve a heaping spoonful to marinade the shrimp...
Dash of Savory celebrates summer with some juicy, salty, sweet and delicious grilled shrimp! She wrapped the shrimp with prosciutto and used our Apricot Pepper Savory Spread as a glaze. Enjoy!
For this and other delicious recipes check out dashofsavory.com!
Strawberry Balsamic Chicken Salad 1 large chicken breast 5 strips good quality smoked bacon (nitrate free) 2 c. baby spinach 2 c. arugula 1 pint strawberries (sliced) 1/2 c. toasted almonds (or any toasted nut you like) coarsely chopped Vinaigrette 1/4 c. good quality extra virgin olive oil 1/4 c. balsamic vinegar 1/4 c. Just Jan’s Organic Strawberry Spread salt and freshly ground black pepper Season the chicken breast with salt and pepper. Saute chicken in olive oil until cooked through. Cut into strips (bite size pieces) Cook the bacon until crisp-tender. (the oven method works well) Toast nuts in the oven Whisk together vinaigrette ingredients until well combined. Add a bit of the bacon drippings to give some extra...
