Blood Orange Olive Oil and Pacific Spice Grilled Shrimp

Are you ready for another recipe? How about a tantalizing shrimp appetizer, that could possibly even double as a main entree,,, let's say if you were having tacos. I found a very special relationship with the Pacific Spice Vinegar and the Blood Orange olive oil,,,oh and the salt block as well!

Blood Orange Olive Oil and Pacific Spice Grilled Shrimp

Ingredients:

Shrimp
1/3 cup Blood Orange Olive Oil
1/8 cup Pacific Spice Vinegar
1/2 cup Italian flat leaf parsley, chopped
1 teaspoons chopped garlic, or to taste
1 jalapeno, sliced ( seeds removed if wanted)
salt ( if not using a salt block) and pepper to taste

Combine blood orange olive oil, pacific spice, parsley, garlic, jalapeno, and s/p. Pour on top of shrimp, let marinate for 1-4 hours or over night.

Place salt block on grill, preheat grill on med-high. Add shrimp to salt block. Grill for about 8-10 minutes, or until shrimp is done.

Or, to bake in the oven:
Preheat oven to 375*
Bake in oven for 8 minutes or until done.

Serve as an appetizer or have serve with tacos. Enjoy!

Leccino EVOO and Blackberry Red Pepper Balsamic Taco Meat

My daughters LOVE taco night! I have to admit I do too, tacos are so easy and taste so good! The Blackberry Roasted Pepper Balsamic goes wonderfully with this recipe. I love the red pepper undertones as well as the sweet kick you get from the Blackberry. We had absolutely NO leftovers after this meal. If you do not want to serve this with tortillas, make a crunchy green salad and serve the ground meat on top, it is delicious!

Update: Our extra virgin olive oils are seasonal and we rotate our fustis based on availability and quality. We recommend Bobcat Ridge in place of Leccino EVOO.

Leccino EVOO Blackberry Red Pepper Balsamic Taco Meat


1 lb ground meat, or turkey
2 tablespoons Leccino EVOO
2 tablespoons Blackberry Roasted Pepper Balsamic
salt and pepper to taste
2 teaspoons chili powder


Heat saute pan on medium. Add Leccino EVOO to pan along with meat. Add chili powder, salt and pepper, and Blackberry Red Pepper Balsamic. Cook meat until done. I had to add a little more Blackberry Red Pepper to this to make it a bit sweeter, just add a little at a time and taste to see if it is the right sweetness. For a bit spicier version, try adding Jalapeno EVOO over top!