Serving Abilene & the Big Country since 1983
Use 1 package of Longhorn Dip Mix
Dip: Add contents to 1 1/4 cups of sour cream and ¼ cup mayonnaise. Mix and let set refrigerated for 1 hour.
Bacon Wrapped Shrimp with Mango Ginger Habanero Sauce
Talk about “finger-licking good”! These fabulous skewers make the perfect appetizer for parties, and family barbecues. The flavor combination is so good you'll have guests asking for more sauce for dipping!
Prep Time: 20 minutes
Grill Time: 6-8 minutes
24 large raw shrimp
24 strips of thinly sliced bacon
1 large fresh lime
1-3/4 cups Fischer & Wieser Mango Ginger Habanero Sauce
Fresh cilantro, finely chopped
Shell and devein shrimp leaving tails on. Wrap each shrimp tightly with one strip of bacon. Thread 6 shrimp on each skewer so that they lay flat on their sides on the grill. Grill on medium-high heat for 3 to 4 minutes per side until bacon is cooked and shrimp are pink. Spritz with half the lime while on the grill. Remove shrimp to serving platter and spritz with remaining lime. Brush with Fischer & Wieser Mango Ginger Habanero Sauce. Sprinkle with chopped cilantro to garnish.
Posted on December 11, 2012 From Mrs. Happy Homemaker.
1 2-3 pound pork loin roast
6 cloves garlic
1 tablespoon Italian seasoning
2-3 tablespoons olive oil
4 large sweet potatoes, peeled & chopped into 1 inch pieces
1 cup roasted raspberry chipotle sauce
salt & pepper to taste
Preheat oven to 350 degrees. In a food processor or blender, puree the garlic cloves, Italian seasoning, & enough olive oil to make a spreadable paste. Mix 1/4 of the garlic oil mixture in a small bowl with 1/2 cup of the raspberry chipotle sauce. In a large bowl, combine the sweet potatoes with the sauce mixture. Set aside. Season the pork roast with salt & pepper; sear quickly on all sides in a hot pan. Place in a 9×13 baking pan & rub the remaining garlic oil mixture all over it. Pour the sweet potatoes around the pork roast. Spread the remaining 1/2 cup of raspberry chipotle sauce on top of the pork roast. Bake uncovered – until the internal temperature reaches 145 degrees, about 1 hour. Let rest 10 minutes before slicing.