Grilled Peach Scallop Salad
8 Jumbo uncooked, scallops
8 cherry tomatoes
— mixed greens
1/2 Cup Anne’s Peach Salsa
Marinade scallops in 1/4 cup of Anne’s Peach Salsa, for about 15 minutes. Place Scallops on heated grill and cook for approximately 3 to 4 minutes per side, depending on the size of the scallops, until done (or cook in frying pan coated lightly with olive oil). Place serving of mixed greens on each salad plate. Cut cherry tomatoes on half and place around edge of plate. Place two grilled scallops on top of the green. Top each salad with one (1) Tablespoon of Anne’s Peach Salsa. Serve extra Anne’s Peach salsa on the side. Makes 4 servings.
Hot Salsa Shrimp Jambalaya
4 cups water
1/2 tsp salt
1 lb medium shrimp, shelled and cleaned
3 Tbs butter
2 stalks celery, finely chopped
1 med green pepper, finely chopped
8 oz Gil’s Simply Zinful Garlic Salsa
1 tsp salt
1/2 lb ham, diced into 1/2 inch cubes
2 cups cooked white rice
Bring the 4 cups of water to a boil over high heat in a large saucepan and add the salt. Reduce the heat to medium high, add the shrimp, and cook for 5 minutes or until the shrimp are firm and pink. Remove the shrimp from the poaching liquid at once and set aside.
Melt the butter in a large frying pan over medium heat and add the celery and pepper. Stir well and saute for several minutes. Pour in Gil’s salsa and salt, and simmer for 5 minutes over medium heat. Then stir in the ham and simmer for an additional 5 minutes.
Add the rice and shrimp and stir until thoroughly combined. Put a lid on the pan or transfer to a large Dutch oven and bake at 350 degrees for 20 minutes. Serve at once.