- 16 jumbo shrimp with tails on (approx 1 pound)
- 1/2 cup orange juice
- 1/4 cup peach jelly
- 1/3 cup lime juice
- fresh snipped cilantro (optional)
- 1 fresh jalapeño, seeded and chopped
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon Mrs Dash Table Blend seasoning
- 8 slices of bacon, partially cooked and drained
- wooden skewers
Prepare shrimp by cleaning, deveining and patting dry. Combine orange marmalade, lime juice, cilantro, jalapeño, sesame oil, and Mrs Dash seasoning in a small sauce pan. Cook and stir over medium heat until melted. Remove from heat and cool completely.
Put shrimp in a plastic bag and pour cooled marmalade sauce over the shrimp. Seal the bag and refrigerate for 2-3 hours. Remove the shrimp from the marmalade and discard (the marmalade not the shrimp!).
Soak the skewers on water for 20 minutes before using. Thread the bacon accordion-style over and around each shrimp on the skewer or any other fancy way you can get it on there.
Cook on medium heat grill turning occassionally for approximately 10 minutes or until the shrimp is cooked and pink.
Transfer the shrimp and bacon to a platter so nobody pokes their eye out after a few Apple Margaritas trying to get the bottom most shrimp off the skewer.
- 1 - 12 ounce can frozen apple juice concentrate thawed
- 1-1/4 cups tequila
- 2 Tablespoons Apple Brandy (or Calvados)
- 1-1/2 teaspoon lime peel
- 2 tablespoons lime juice
- 3 cups of ice
- 1 Granny Smith apple, cut into wedges
Combine all ingredients in a blender while slowly adding the ice until the mixture is slushy.
Coat the rims of the margarita glasses with coarse sugar.
Pour mixture into glasses, like dah!! and garnish with apple wedges.
Don't drink if you are on a low carb diet or need to be anywhere important in the morning. Keep sunglasses handy for the next day.
- 1 - 15 ounce can Black Beans, drained and rinsed
- 1 medium cucumber, peeled, seeded and chopped
- 1 medium tomato, seeded and chopped
- 1/2 cup sliced green onions
- 1/4 cup lime juice
- 1 Tablespoon snipped fresh cilantro
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1/2 teaspoon cayenne pepper powder or more to taste
- 1/2 capful Mrs Dash Extra Spicy Seasoning
Combine all ingredients and mix well. Cover and refrigerate for at least 4 hours. Garnish with sprigs of cilantro. Makes about 3-1/2 cups. Serve with, well, with ... Everything!!
- 1 Ready-to-Use Pie crust (1/2 of 15 oz)
- 1 teaspoon cinnamon sugar (3/4 sugar - 1/4 cinnamon)
- 1-1/2 cups Half-and-Half
- 1 package Jell-o Vanilla Flavor Instant Pudding
- 1 cup thawed Cool Whip
- 1-1/2 cup Peach Slices (not in syrup)
- 1/2 cup Blueberries
- 1/2 cup Raspberries
Pre-Heat oven to 450 degrees.
Unroll pie crust on a baking sheet and sprinkle with the cinnamon sugar. Bake 8-10 minutes and then allow to cool.
Beat with whisk Half-and-Half with the Instant pudding for 2 minutes and stir in Cool Whip. Refrigerate until ready to use.
Spread mixture over pie crust and top with the fruit.
