Category: Recipes

Ingredients

• 2 lbs jumbo raw shrimp, peeled and de-veined (thawed if frozen)
• 1/2 cup Stock Market Jalapeno Extra Virgin Olive Oil
• 1/2 lime, juiced
• Fresh pineapple, cut into 1-inch chunks
• 1 small red onion, cut into 1-inch chunks
• 2 yellow bell peppers, cut into 1-inch chunks
• 2 red bell peppers, cut into 1-inch chunks
• Urban Accents Cayman Citrus Heat Dryglaze
• Stock Market Golden Pineapple White Balsamic Vinegar, for finishing
• 1/4 cup fresh basil, chopped
• Kabob skewers (if using wooden, be sure to soak for a few hours prior)

Directions

Place shrimp, Stock Market Jalapeno Extra Virgin Olive Oil, and Urban Accents Cayman Citrus Heat Dryglaze packet in a resealable plastic bag. Shake gently so that shrimp is evenly coated. Seal bag and let sit at room temperature  for 30 minutes to allow the glaze to form.

While shrimp is marinating, begin preheating the grill to medium-high heat.

Once the shrimp is ready, begin to prepare skewers. Alternate shrimp, pineapple, red onion, yellow and red bell peppers.

Lightly dip a wad of paper towels in some Stock Market Jalapeno Extra Virgin Olive Oil and carefully rub over grates several times (using tongs) until the grates are glossy and coated (this will help prevent the shrimp from sticking). Place skewers on the grill and cook for about 2 minutes per side.

Once cooked, remove skewers from the grill and drizzle with Stock Market Golden Pineapple White Balsamic Vinegar, fresh lime juice, and garnish with chopped basil.

Enjoy!

Directions

Preheat oven to 350F degrees. Using your olive oil sprayer, spray a loaf pan, making sure to coat all sides with olive oil.

In a medium bowl, beat together the softened butter and granulated sugar until light and fluffy. Add in the eggs (one at a time), then the vanilla extract, lemon zest, and Stock Market Lemon Extra Virgin Olive Oil; beat until well combined.

In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. GRADUALLY add in the combined dry ingredients to the wet mixture; then add in the buttermilk; mixing until well combined. Fold in the 1/4 cup lemon juice and chopped pistachios and pour the batter into the prepared loaf pan. Bake for about 50-60 minutes (or until a toothpick comes out clean).

Allow to cool in the pan for about 10 minutes before transferring to a wire rack. In a small bowl, combine 2 Tbsp lemon juice and powdered sugar; whisk until a glaze forms (if a little thick, add a little more lemon juice). Drizzle the lemon glaze over the bread when ready to serve.

Enjoy!

• 1 large sweet potato, peeled & chopped into big chunks
• 5 baby red potatoes, quartered
• 1 red bell pepper, chopped into big chunks
• 1 yellow bell pepper, chopped into big chunks
• 1 medium red onion, chopped into big chunks
• 2 portobello mushrooms, chopped into big chunks
• 3 ears corn, chopped into smaller sections (about 3 per ear)
• 3 Tbsp Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil, divided by 2 Tbsp & 1 Tbsp
• 1 Tbsp Spice House Lakeshore Shallot & Herb Spice Blend
• 5 cloves garlic, peeled and chopped
• 1 jalapeno pepper, seeds & stem removed and chopped
• 1 cup cilantro, chopped (plus a little more for serving)
• 1 cup parsley, chopped (plus a little more for serving)
• 1/2 avocado
• 1 lime, juiced
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• 1 Tbsp Savannah Bee Company Whipped Honey with Lemon
• 3 Tbsp water
• Stock Market Garlic Chive White Balsamic Vinegar, for finishing
• Metal or soaked bamboo skewers

Directions

Preheat up your grill to medium-high heat. Place your chopped sweet potato and potatoes in a large pot and cover with water. Bring to a boil and cook or “parboil” for about 10 minutes or until almost tender (you want them firm enough to be able to stay on the skewer); drain and allow to cool a bit.

Assemble skewers by adding the vegetables (everything except the corn) in layers to the skewers; drizzle with Stock Market Cilantro & Roasted Onion Extra Virgin Olive and season with Spice House Lakeshore Shallot & Herb Spice Blend. Grill the skewers and corn cobs until grill marks are present and vegetables are tender and cooked through (about 10 minutes or so).

While the vegetables are grilling, prepare your Avocado Chimichurri Sauce by combining the chopped garlic and jalapeno in a food processor along with the cilantro, parsley, avocado, Jacobsen’s Italian Sea Salt, Jacobsen’s freshly ground black pepper, lime juice, Savannah Bee Company Whipped Honey with Lemon, and 1 Tbsp Stock Market Cilantro & Roasted Onion Extra Virgin Olive Oil; blend until smooth (scraping down sides as needed). Thin the sauce out with a little water until a thick but still pourable sauce remains.

• 1 quart Grillos Pickle Spears, drained + diced
• 4 green onions, finely chopped
• 1 large jalapeno, finely diced
• 8oz whipped cream cheese
• 2/3 cup sour cream
• 1/2 cup Greek yogurt
• 1 packet Lambs & Thyme Ranch dipping blend
• 2 Tbsp Stock Market Jalapeno Extra Virgin Olive Oil
• 1 cup shredded cheddar cheese
• 1/2 cup bacon, cooked & finely diced
• 2 Tbsp fresh dill, chopped
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• Fritos Scoops, for serving

Directions

Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust Jacobsen’s Himalayan Sea Salt and freshly ground black pepper as desired. Cover and chill until ready to serve. Serve with Fritos Scoops!

Enjoy!

Directions

Dip a martini glass in simple syrup and then in crushed graham cracker crumbs; set aside.

In a cocktail shaker filled with ice, add Chay Vanilla Vodka, Licor 43, lime juice, simple syrup, and a splash of half & half – shake until outside of shaker is cold. Strain over the prepared martini glass; garnish with a lime wheel.

Enjoy!

• 3lb pork tenderloin, cut into bite-sized chunks
• 1 fresh pineapple, peeled & cut into chunks
• 1 large red onion, cut into big chunks
• 1 red bell pepper, cut into big chunks
• 1 orange bell pepper, cut into big chunks
• 1 yellow bell pepper, cut into big chunks
• 1 pkg Urban Accents Santa Fe BBQ Dryglaze
• 2 Tbsp Stock Market Garlic Extra Virgin Olive Oil
• 2 Tbsp Stock Market Olive Wood Smoked Extra Virgin Olive Oil
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• Stock Market Denissimo Dark Balsamic Vinegar, for finishing
• Fresh cilantro, roughly chopped.
• Metal or soaked bamboo skewers

Directions

In a gallon sized Ziplock bag, combine pork chunks, Urban Accents Santa Fe BBQ Dryglaze, Stock Market Garlic Extra Virgin Olive Oil, and Stock Market Olive Wood Smoked Extra Virgin Olive Oil; remove as much air as possible before sealing the bag. Move the pork around inside the sealed bag so everything combines; refrigerate for at least an hour.