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INGREDIENTS:<br />
1 can diced tomatoes with green<br />
chilies, undrained<br />
1 tbsp seeded chopped jalapeño<br />
peppers<br />
1 tbsp chopped red onion<br />
1 tbsp minced fresh cilantro<br />
1 clove garlic, minced<br />
1 tbsp Filippo Berio Olive Oil<br />
Dash salt<br />
Dash pepper<br />
10-Minute<br />
Zesty Salsa<br />
servings 6-8<br />
In small bowl, combine tomatoes, jalapeño peppers, onion, cilantro,<br />
garlic, Olive Oil, salt and pepper; refrigerate until serving.<br />
Serve with tortilla chips.<br />
INGREDIENTS:<br />
4 tbsp cup Filippo Berio Olive Oil<br />
2 tbsp honey<br />
2 tsp sriracha hot sauce<br />
2 cloves garlic, minced<br />
1/2 tsp salt<br />
450g shrimp, peeled,<br />
deveined and tails removed<br />
(16-20 count)<br />
600g baby spinach<br />
1 grapefruit, segmented<br />
1 avocado, peeled and chopped<br />
1 mango, peeled, pitted<br />
and chopped<br />
Dressing:<br />
4 tbsp Filippo Berio Olive Oil<br />
2 tbsp sherry vinegar<br />
1 small shallot, minced<br />
1 tsp honey<br />
1 tsp grainy mustard<br />
2,5g salt<br />
1,5g freshly ground pepper<br />
Spinach Salad with Sweet<br />
and Spicy Shrimp<br />
servings 4-6<br />
Dressing: Whisk toge<strong>the</strong>r Olive Oil, sherry vinegar, shallot, honey,<br />
mustard, salt and pepper. Set aside.<br />
Spinach Salad: Whisk toge<strong>the</strong>r olive oil, honey, sriracha, garlic and<br />
salt; toss with shrimp. Let stand for 10 minutes.<br />
Preheat grill to high heat; grease grate well. Grill shrimp for 2<br />
minutes per side or until grill-marked and cooked through. In large<br />
bowl, combine spinach, grapefruit, avocado and mango; toss with<br />
dressing. Spoon shrimp over top. Serve immediately.
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