Appetizer Recipes

Spicy Chipotle Grilled Shrimp


Ingredients

3 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
1 lemon, juiced
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon chopped fresh cilantro (optional)
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
2 pounds uncooked medium shrimp, peeled and deveined
wooden or metal skewers

Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side. 


Asparagus Fries

Ingredients

Asparagus, however much you like
1 Tbs. olive oil per lb. of asparagus
Sea salt

Cut off woody end of asparagus. Line a pan with foil and preheat broiler. Lay out the asparagus in a line on the lined pan and sprinkle with olive oil first, then sea salt. Broil for 7-9 minutes, very close to the broiler coil, then turn the asparagus over and broil for another 3-5 minutes (time depends on thickness of the stalk).
  


Salsa Fresca

Ingredients

2 cups ripe tomatoes, chopped
1 cup Vidalia onions, chopped
1 cup green bell pepper, chopped
2 Tbs. fresh lime juice
1 jalapeno, finely diced
1 tsp. sea salt
Chopped fresh cilantro for garnish

Combine the tomatoes, onion, pepper, lime juice, jalapeno, and salt in a big bowl and stir to combine. Leave out at room temperature for 1 hour or place in the refrigerator for about 8 hours. Bring up to room temperature before eating. Spoon off any excess liquid, gently mix in the cilantro and sea salt to taste.




Heirloom Cherry Tomato Salsa

Ingredients

6 cups heirloom cherry tomatoes, sliced into halves
1-1/2 cups finely diced celery (save the celery hearts for garnish)
1 small bunch parsley (about 2 cups)- leaves only, roughly chopped, plus additional sprigs for garnish
3 jalapenos, seeded and finely minced
4 to 5 scallions – the white part and 1 inch of green, sliced verly thin
1 Tbs. red-wine vinegar
1 Tbs. extra-virgin olive oil
1 tsp. sea salt

Place all ingredients in a bowl and toss until evenly mixed.




Kale Chips

Ingredients

1 bunch kale
1 Tbs. olive oil
1 tsp. sea salt
1 tsp. cayenne pepper

Preheat oven to 350 degrees. Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with sea salt. Bake until the edges brown but are not burnt, 10-15 minutes.