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Butter Beans and Butter Crunch Salad, Orange Chili Grilled Shrimp Skewers and Mardi Grazie Shrimp Po Boy


Courtesy of Chef Perry Rea of Queen Creek Olive Mill

Butter Beans and Butter Crunch Salad

1 head butter crunch lettuce, washed and torn into bite-sized pieces
1 cup Marinated Butter Beans
1/2 red onion, thinly sliced
2 tbsp. crushed smoked almonds 
1 small avocado
1/4 cup QCOM Master Blenders Choice EVOO
2 tbsp. QCOM Strawberry balsamic
1/2 tsp dried mustard powder
Salt and freshly cracked black pepper

Place the torn lettuce into a large bowl.
Add the beans, red onion and almonds to the salad bowl.
Cut the avocado in half and remove the pit and dice into 1/2 inch cubes and add to the salad bowl.
In a small bowl whisk the olive oil, the balsamic vinegar and mustard powder together and add salt and pepper to taste.
Toss gently with the dressing until everything is evenly combined.

Orange Chili Grilled Shrimp Skewers

2 large garlic cloves, chopped
1 teaspoon kosher salt 
2 teaspoons paprika
3 tablespoons QCOM Chile Oil EVOO
3 tablespoons QCOM Blood Orange Olive Oil
2 lbs Extra-large raw shrimp, peeled and deveined
Cracked Pepper

In a small bowl crush the garlic with coarse salt; mix in paprika.
Add in olive oils and mix until combined.
In a large bowl toss the shrimp with the garlic oil until evenly coated.
Cover and refrigerate for 30 minutes.
Meanwhile soak the wooden skewers in cold water for 30 minutes.
Preheat grill to medium heat, then lightly oil the grill grate.
Thread the shrimp onto the wooden skewers.
Grill the shrimp for 2-3 minutes per side on medium high until opaque.
Serve with fresh cracked pepper.

Mardi Grazie Shrimp Po Boy

4 slices crusty Italian bread

1/2 cup mayonnaise

2 cloves crushed garlic

2 sprigs parsley chopped

Orange Chili Grilled Shrimp (2 whole skewers, about 8 shrimp per skewer)

QCOM Peach Caponatina Tapenade

Grill both sides of the Italian bread. Meanwhile in a small bowl combine the mayonnaise, garlic and parsley.

To assemble the sandwich:

Spread a generous amount of the garlic mayo on one piece of grilled bread. Place the grilled shrimp onto the bread and top with Tapenade and top with another piece of grilled bread that has been spread with mayo. Serve with Butter Bean and Butter Crunch Salad

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