Hello Food Finders!

Veggie Taco with Fire Roasted Salsa!

As the last few weeks of summer approach, I want to share one of my favorite, simple, all purpose dishes.

My simple salsa is great with chips, but can easily be served on top of a grilled chicken, fish or steak. You don’t even have to stop at your proteins, add it to your vegetables, pastas and rice and create outstanding sides.

My salsa is simple as promised.

4 fresh on-the-vine tomatoes
1 can fire roasted and chopped tomatoes
1qtr of a red onion
I Lime (juiced)
Cilantro (chopped and to taste)
Salt and pepper

Finely chop your red onion. Chop you fresh tomatoes to the approximate size of your fire roasted variety.

In a bow, mix your tomatoes and onions with the juice of your lime. Salt pepper and add cilantro to taste.

I recommend letting the salsa sit for an hour and stir occasionally. Having it sit will help the lime juice flavor the ingredients.

That’s it. Sit back and enjoy!


Good Day Food Finders!

My next dish works well as an appetizer or entrée. Its fresh, simple, and exclusively for !

Grilled Maple Chili Glazed Jumbo Shrimp

I was lucky enough to find these jumbo shrimp at my local fresh fish monger. It is a special occasion for me so I opted for the fresh, wild caught, Florida variety. Keep in mind the larger the shrimp, the fewer per pound, and the more expensive they get.  If you are on a budget, get the smaller size and follow the recipe as is. The only adjustment you will need to make is that you will skewer your shrimp.

I prefer to clean my own shrimp. If you want to save yourself the effort, you can buy them cleaned and de-veined, but I feel that the shrimp is at its freshest with the shell on.

Wash your shrimp and remove the shell. I also remove the tails at this point as doing so eliminates having your guests having to deal with them on their plates.

Hold your shrimp firmly and make a shallow cut along the back down to the tail. Pull out the vein and nasty stuff and rinse under water. Repeat until all of your shrimp are washed and cleaned.

On to the maple chili glaze. Mix 1 tablespoon of tomato paste, 3 tablespoons of your favorite BBQ sauce, 1 tablespoon of maple syrup, 1 tablespoon of chili powder, 1 tablespoon of lemon juice, and red pepper flakes to your desired level of heat per pound of shrimp. Place your shrimp in a plastic zip top bag and pour in half of your glaze. You will save the remaining glaze to drizzle over your shrimp once cooked. Seal the bag and move the shrimp around so that they are all covered. Place the bag of shrimp and let them marinate for a few hours before grilling.

Shrimp cook quickly. Preheat your grill so that you get nice grill marks. Place the shrimp on your grill at high heat for a minute on each side with the grill lid closed. Your  shrimp is ready when pink and firm to the touch.

On the Grill

Plate, drizzle, and garnish with some fresh parsley. You can serve as an appetizer as is, or with a side of rice and vegetable and make them a meal.

Enjoy! Please share the recipe with friends and family and please like us on Facebook!