Northfield Olive Oils and Vinegars
Grilled sesame shrimp skewers w/peanut sauce
1lb raw shrimp peeled, de-veined
2 tbsp Honey ginger white balsalmic
2 tbsp toasted sesame oil
2-3 cloves garlic, minced
1 tsp lime zest
1 tbsp sesame seeds (for garnish)
4 tbsp chopped cilantro (for garnish)
Himalayan pink salt and pepper to taste
Toss shrimp with rest of ingredients in a medium sized bowl, let sit covered for 20 minutes.
If using bamboo skewers, soak in warm water during marinade time.
Skewer shrimp. Grill over med-lo heat for 2-3 minutes each side or until thoroughly cooked.
Serve with Basmati rice and steamed or grilled Veggies
For peanut dipping sauce:
1/4 cup peanut (or other nut) butter
3 tbsp Neopolitan Herb red balsamic
1 tbsp garlic chili sauce
Combine all ingredients til smooth. Drizzle over shrimp skewers or serve in a small bowl for dipping.
Easy Asian Slaw
1/4 Cup Honey Ginger balsamic
1/8 cup of Toasted Sesame Seed oil
1/8 cup of Lemon olive oil
2 (16 oz) bags of coleslaw mix
1 small red onion, thinly sliced
2 oz sliced Almonds (separate 1 Tbsp for garnishing later)
1/3 cup golden raisins
2-3 green onions, sliced up to rough green parts, for garnish
2-3 tsp Thai ginger sea salt
freshly ground pepper, to taste
In a small bowl whisk together Honey Ginger balsamic, sesame seed oil & lemon oil and set aside.
In a large bowl, toss coleslaw, red onions, Almonds (with the exception of the 1 Tbsp) and golden raisins together until all ingredients are distributed evenly. Pour dressing over the salad mixture, season with Thai ginger sea salt and freshly ground pepper. Stir until coated and coleslaw will start to wilt down. Top with the remaining Almonds and sliced green onions.