Pour 3/4 cup of
glaze over shrimp and chicken in a large bowl to coat (reserve remaining glaze).
To serve, transfer to a warm serving platter, squeeze a little fresh lime
juice over the shrimp, and serve immediately.
While rice was cooking, a quick look into the freezer and I had some
left over shrimp from last week yes!
Combine chile powder, black pepper, cayenne, and 1/4 teaspoon of the salt in a small bowl; sprinkle
evenly over shrimp.
Eggs
folded over shrimp, avocado, and jack cheese is just about a perfect morning meal if you ask me.
Once combined, reserve 1 tablespoon of mixtue to pour
over shrimp after it is cooked.
Pour the lime
juice over the shrimp and add the butter, minced garlic, paprika, chile piquin, and sherry.
Rather than stirring the whole kit and caboodle to evenly cook the seafood, just use tongs or a spatula to nudge or
flip over the shrimp and scallops.
Over the shrimp and rice mixture, evenly distribute feta and diced avocado.
Pour this marinade
over the shrimp and let them marinate in the refrigerator, covered, for 30 minutes, turning the kebabs several times so they marinate evenly.
Season to taste with salt and pepper, pour
over the shrimp, and marinate for 10 minutes.
Pour Bravado Spice Pineapple & Habanero Hot Sauce
over shrimp and garlic and cook...
Drizzle remaining marinade
over shrimp.
Pour garlic oil marinade
over shrimp.
Juice the lemon
over the shrimp.
Pour sauce
over shrimp or fish.