Chef Jeff’s Chili Lime Shrimp
- 1 Cup fresh Cilantro Leaves
- 1/2 Cup Olive Oil
- 1/2 Cup fresh Lime Juice
- 1/2 Cup whole Green Onion
- 1 T granulated Sugar
- 1 tsp ground Cumin
- 1 tsp Salt
- 5 Arbol Chili Peppers (dried)
- 2 lbs (16-20) raw, peeled, deveined Shrimp
In a blender or food processor, combine the cilantro, olive oil, lime juice, green onions, cumin, salt and chili peppers.
Puree until smooth to produce a thick marinade.
Combine the marinade with the shrimp and allow the flavors to marry for at least 15 minutes but not longer than 30 minutes.
Grill the shrimp over a moderately hot grill from 3-5 minutes, until the shrimp are almost done. Overcooking fish or seafood does not enhance the eating quality of the product.
Serve immediately as an appetizer or entree with appropriate side dishes.
Chef Jeff’s Cole Slaw
- 1 Cup Mayonnaise or Salad Dressing
- 1/4 Cup granulated Sugar
- 2 T white Vinegar
- 1 lb shredded cabbage
- 1/4 Cup shredded carrots
In a mixing bowl, combine the mayonnaise, white sugar and white vinegar to prepare the Cole slaw dressing.
Thoroughly fold in the shredded cabbage and shredded carrots.
Taste the coleslaw and balance its tanginess to your preference by adding more sugar or vinegar.
For best results, prepare at least an hour in advance to allow the flavors to marry.
Serve as a side dish or sandwich garnish for many preparations.
