Honey Walnut Shrimp

Ingredients

• 1 Lb Shrimp shelled and devained 
• 1/2 Cup walnuts (cut in half)
• 1 Tbsp Condensed Milk
• 3 Tbsp Mayonnaise
• 1 Tbsp Honey 
• 1 Egg (beaten)
• 1/2 Cup Cornstarch 
• Vegetable oil (for frying)

       Walnut Glaze

• 1/2 Cup Water
• 1/2 Sugar 

Procedure

1.  In a small saucepan, heat the water then add the sugar. Bring to a low boil and stir until glaze turns thick. 
2. Add in walnuts. Coat walnuts with glaze. Then remove walnuts, placing on parchment paper to dry. Make sure you use parchment paper so the walnuts don't stick to it after.
3.  Add oil to pan being used for frying, about 1 inch deep. Turn heat to medium high. Set aside beaten egg in a small bowl and the cornstarch in another bowl.
4.  Coat shrimp, first in egg and then in cornstarch. Add to hot oil and cook until shrimp turns a golden brown.
5.  In a small bowl, add mayonnaise, condensed milk and honey. Whisk until all the ingredients are thoroughly mixed.
6. Place cooked shrimp into a pot and add the mayonnaise. Toss shrimp with mayonnaise until they are all coated. 
7. Add candied walnuts, serve warm and enjoy.

Grilled Tomato and Pesto Chicken Kebobs

Ingredients

·         1 Cup Fresh Basil leaves (Minced)

·         2 Garlic Cloves

·         ¼ Grated Parmesan Cheese

·         Salt and Pepper (to taste)

·         3 Tbsp. olive oil

·         1 ½ lbs. boneless chicken breast (cut into 1 inch cubes)

·         30 cherry tomatoes

·         Wooden Skewers

Directions

1.       In a food processor mix basil, garlic Parmesan cheese, salt and pepper until smooth

2.       Slowly add Olive oil

3.       Coat chicken in mixture and let Marinate for at least 30 min.

4.       While chicken is marinating soak the wooden skewer for 30 min.

5.       Place chicken on the skewers alternating with cherry tomatoes

6.       On a Medium-High grill, spray with grill spray and grill kabobs for about 7 min. or until done while turning.

7.       Enjoy 

Shrimp & Avacado Salad

Ingredients

·         Approx. 2lbs. Peeled and boiled shrimp

·         2 Avocados (diced)

·         2 Tbsp. Red onion (diced)

Salad Dressing

·         ¼ Cup extra virgin olive oil

·         ¼ Cup Red wine vinegar

·         1 Tsps. Parsley (chopped)

·         1 Tsps. Dijon Mustard

·         Salt and Pepper to taste

Directions

1.       Add the shrimp, avocado, and onion to a large bowl.

2.       In a bowl whisk together olive oil, red wine vinegar, parsley, and mustard.

3.       Salt and pepper to taste.

4.       Combine with salad mixture and enjoy.

Beef Sate with a Peanut Dipping Sauce

Ingredients

Beef

·         1 ½ lb.  Tenderloin tips or sirloin tips

·         4 tsp. Garlic (minced)

·         1 small Chile (crushed)

·         2 tsp. Ginger (minced)

·         2 tsp. curry powder

·         2 tbsp. Cilantro (chopped)

·         2 oz. soy sauce

·         1 oz. sesame oil

·         35 Bamboo skewers

Peanut Sauce

·         1 lb. Peanut Butter

·         1 ½ oz. Jalapeno (minced)

·         2 oz. Garlic (minced)

·         ¼ tsp. Cayenne pepper

·         8 oz. Lime juice

·         8 oz. Soy Sauce

·         8 oz. Peanut Oil

·         8 oz. Water

·         1 oz. Cilantro (chopped)

Directions

1.       Slice the meat length wise into approx. 1 oz. portions

2.        Combine garlic, ginger, chili, curry, cilantro, soy sauce, and sesame oil. 

3.       Add the meat to the mixture and coat well.  Cover and refrigerate for 90 minutes.

4.        Soak the skewers in water for 30 minutes.

5.       Remove the meat from the marinade taking off excess, and place meat on skewers

6.       Broil in oven until medium rare

7.       Serve warm with peanut dipping sauce