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1
. In small bowl or blender mix together garlic, balsamic
vinegar, olive oil, shallots and salt.
. In large bowl add in arugala and tomatoes. Pour over dressing and serve.
2
Jumbo Garlic Shrimp
4
4
6
2
1
8 jumbo shrimps, cleaned and deveined
tbsp. cayenne pepper
tbsp. garlic powder
cups olive oil
. In large bowl combine oil, cayenne pepper and garlic powder. Blend well and
add
in the shrimp. Coat the shrimp well.
2
. Heat skillet and saute shrimp half at a time.
3. When done place in large bowl and use toothpicks or serve 6 on a plate as
first course.
Caribbean Chicken Salad
4
1
4
4
1
boneless, skinless chicken breast halves
/2 cup teriyaki marinade (store bought)
cups chopped iceberg lettuce
cups chopped green leaf lettuce
cup chopped red cabbage
PICO DE GALLO:
2
1
2
2
medium tomatoes, diced
/2 cup diced spanish onion
tsps. chopped fresh jalapeno pepper, seeded and de?ribbed
tsps. finely minced fresh cilantro pinch of salt Combine all ingredients in a small
bowl. Cover and chill.
LIME DRESSING:
1
1
1
1
1
1
/4 cup Grey Poupon dijon mustard
/4 cup honey
?1/2 Tbsps. brown sugar twin
Tbsp. sesame oil
?1/2 Tbsp. apple cider vinegar
?1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 45 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Slice the grilled chicken into thin strips and divide
among bowls. Pour the dressing into two small bowls and serve with the salads.
Thai Tom Yum Goong
1
1
1
pound Uncooked king prawns
lemon or lime's worth of juice
stalk fresh lemongrass
3
0
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