https://www.thespicyolive.com/wp-content/uploads/sites/69/2017/03/the-spicy-olive-logo-sm-e1597328119664.png 0 0 spicyolive https://www.thespicyolive.com/wp-content/uploads/sites/69/2017/03/the-spicy-olive-logo-sm-e1597328119664.png spicyolive2016-05-05 17:09:172017-05-23 10:57:26Recipes From July 2015 Newsletter
Recipes From July 2015 Newsletter
The Spicy Olive’s Coconut Lime Fruit Salad
Top your favorite fruit salad with a dressing of Coconut white balsamic and Persian Lime olive oil. Use 50/50 proportions and drizzle over fruit salad. It gives any fruit salad a delicious tropical twist!
|Coconut Lime Shrimp|
The Spicy Olive’s Coconut Lime Shrimp
1 lb. peeled and deveined shrimp
2 Tbsp. The Spicy Olive’s Persian Lime olive oil
2 Tbsp. The Spicy Olive’s Coconut white balsamic vinegar
Place Persian Lime olive oil in a saute pan and put over medium high heat. Add shrimp and saute for 2-3 minutes until shrimp begin to curl and turn pink. Add Coconut white balsamic vinegar and toss to coat. Serve over rice. Enjoy!
Coconut Lime Chicken with a Thai Twist
2 tbsp. The Spicy Olive’s Persian Lime Olive Oil
1 tbsp. The Spicy Olive’s Honey Ginger White Balsamic Vinegar
1 tbsp. The Spicy Olive’s Coconut White Balsamic Vinegar
1 can (13.5 oz.) coconut milk (unsweetened)
1 whole chicken cut into 10 pieces (3-4 lbs.)
Serve with Thai garnishes: chopped peanuts, chopped cilantro, cooked jasmine rice, shredded carrot, lime wedges and a drizzle of The Spicy Olive’s Lemongrass Mint White Balsamic Vinegar.
In a large glass bowl, combine first four ingredients. Submerge chicken pieces, cover and allow to marinate overnight. Grill chicken on a hot grill until thermometer reads 165 degrees. Serve with your choice of Thai twists!