- 1 lb. shrimp, peeled and veined
- 3 tablespoons vegetable oil
- 3 tablespoons Peach Habañero Ambrosia
- 1 1/2 tablespoons Prairie Thyme's Orchard Harvest Vinegar
- 2 1/4 teaspoons dijon mustard
- 1 1/4 teaspoon minced garlic
Combine all ingredients together. Allow shrimp to marinate 2 to 24 hours. Place shrimp on skewer. Preheat grill. Place shrimp skewers on grill and cook for 2 minutes on each side. Serve immediately.
Toss all ingredients with the Raspberry Jalapeño Vinaigrette. Divide onto 4 plates as a salad course.
Serves 4.
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10 oz. bottle
- $7.49
Not too hot! A temperate bite of chile blended with sweet orchard peach. Finally, savor the bright, intense flavor of habanero without the fiery burn. Excellent accompaniment to fresh fish, pork or poultry, or serve over baked brie with crackers. Lots of flavor, not heat.
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