Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
Our Gift boxes are a great present for most anyone anytime.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
2 papayas, preferable watermelon variety, peeled and cut into ¾ inch cubes
Combine pineapple juice, lime juice, caribe chile, sesame oil, hot pepper sauce, garlic and coconut in a medium bowl. Add the shrimp and stir to combine. Cover and marinate 2 hours in the refrigerator, stirring at least twice.
Preheat the grill to medium, or 350 F. Place the rack 4 to 5 inches above the heat source. Just before grilling, lightly brush the rack with oil.
Place a chunk of papaya and a shrimp on each skewer. Drizzle with marinade. Place skewers on the hot oiled rack and grill 1 ½ to 2 minutes on each side or until the shrimp are pink.