On the menu this morning, Chile Dusted Tenderloin Medallions and Grilled Shrimp. Enjoy!

Wood Grilled Jumbo Shrimp

Ingredients/utensils:

• 5 tail-on shrimp

• Dry citrus seasoning

• Creamy cilantro lime sauce

• Metal or wooden skewer

Directions:

1. Put the shrimp onto a skewer

2.Lightly season the shrimp on both sides with the dry citrus seasoning and place the shrimp skewer on the grill for 3-4 minutes on each side until opaque

3. Drizzle creamy cilantro lime sauce on top and cover/store the remaining in refrigerator for future use (can be stored up to 3 days)

4. We serve this dish with our homemade pineapple salsa and tortilla slaw

Creamy Cilantro Lime Sauce

Ingredients:

• 1 Tbsp. mayonnaise

• 1 Tbsp. chopped cilantro

• ½ clove garlic, finely chopped

• ¾ tsp. shallots, finely chopped

• 3 Tbsp. fresh lime juice

• 1 ½ tsp. creole mustard

• Pinch of salt

• Pinch of ground black pepper

• 6 Tbsp. of rice wine vinegar

• 2 Tbsp. honey

• 1 Tbsp. olive oil

• 5 Tbsp. vegetable oil

Directions:

1. Combine all ingredients except oils in large bowl

2. Using a hand-held/immersion blender on medium speed, mix until pureed

3. With the immersion blender running, add the oils until fully incorporated

Tortilla Slaw

Ingredients:

• ½ cup Tortilla strips (we use tri-colored - yellow, red, blue)

• 1 cup Coleslaw vegetables (Red, green & Napa cabbage and carrots)

• 1 Tbsp. toasted pumpkin seeds

• 1 Tbsp. chopped cilantro

• ½ clove garlic, finely chopped

• ¾ tsp. shallots, finely chopped

• 3 Tbsp. fresh lime juice

• 1 ½ tsp. creole mustard

• Pinch of salt

• Pinch of ground black pepper

• 6 Tbsp. of rice wine vinegar

• 2 Tbsp. honey

• 1 Tbsp. olive oil

• 5 Tbsp. vegetable oil

Directions:

1. Mix cilantro, garlic, shallots, lime juice, creole mustard, salt, pepper, rice wine vinegar, and honey together in a hand/held immersion blender on medium speed

2. Slowly add the oil and blend until fully incorporated

3. Combine tortilla strips, coleslaw vegetables and toasted pumpkin seeds in a bowl and toss with the dressing mixture you just blended

(Prepare the tortilla slaw up to 1 hour ahead of time and add dressing right before serving)

Pineapple Salsa

Ingredients:

• ½ cup diced pineapple

• 2 Tbsp. diced red onion

• ¼ cup diced red pepper

• 1 Tsp. minced Jalapeno

• 2 Tbsp. chopped cilantro

• 1 Tbsp. Fresh lime juice

• 1 Tbsp. Fresh orange juice

• 1/4 tsp. Creole spice

• 1/2 Tbsp. Honey Directions:

1. Mix all ingredients in a large mixing bowl thoroughly

Chile Dusted Tenderloin Medallions Appetizer

Serves 1-3 as an appetizer

Ingredients:

• 3 – 2oz Tenderloin Medallions

• Chile Rub (we have our own we make in house but you can use store-bought)

• 2 Corn-Flour Tortillas

• ½ cup 3-cheese blend

• Salted Butter as needed

• 2 Tbsp. Pico de Gallo (we have our own we make in house but you can use store-bought)

• 2 Tbsp. Diced Avocado

• Pinch of chopped cilantro

• Cilantro Sprig

Directions:

1. Skewer the tenderloin medallions

2. Generously season the tenderloin medallions on both sides with Chile rub seasoning and place on the hot grill

3. Turn the medallions occasionally until cooked to your preferred temperature (we recommend medium-rare)

4. Butter a skillet or flat top and place 1 of the tortillas on it covering with the cheese blend and second tortilla

5. Butter the top tortilla and cook until both sides are golden brown

6. Cut quesadilla into 4 pieces and fan out on plate

7. Remove the skewer from the medallions the plate

8. Mix Pico de Gallo, avocado and chopped cilantro to create an avocado Pico

9. Top the steak with the avocado Pico and cilantro sprig and plate with the quesadilla