If you don't happen to have a pizza oven, your grill is the next best thing. The dough gets a delicious char and the pies cook super fast. But what about all of our friends out there who just don't do gluten? This one's for you guys. Of course, you could easily make this one with regular pizza dough too...
So. You can try this awesome salsa with tortilla chips, sliced cucumbers, or even over these Pork Tenderloins... but the truth is, you're just gonna end up eating it with a spoon. Trust us.
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For the Shrimp:
1 ½ pounds large (16/20) shrimp (raw, peeled, tail on)
1/3 cup Tessemae’s Matty’s BBQ Sauce
For the Salsa:
2 mangos, peeled and diced
½ red onion, finely chopped
1 habanero chile pepper, seeded and finely chopped
½ cup cilantro, chopped
3 tablespoons Tessemae’s Raspberry Vinaigrette
Meanwhile, combine the mangos, red onion, habenero, cilantro, and Raspberry Vinaigrette in a bowl.
Grill the shrimp until just cooked through, about 4 minutes total, turning once. Serve with the mango salsa
Ask around the Treefort and you will find countless inventive ways to use our sauce. But when the Oldest Brother has a go to recipe, you know it's gonna be good. This simple slaw is a perfect side to try this weekend. If you buy the carrot and cabbage already shredded, it literally takes less than 5 min to throw together.
There are a lot of ball jokes to be said here. Let's just leave it at this: baseball is starting, the final four is coming up... make these balls to celebrate both!
 
So, we were brainstorming ways to use Matty's BBQ Sauce in the Test Kitchen last week and our Guru of Customer Happiness, Oliver, came up with this gem. It turned out to be so simple and so awesome! If you're on a roasted veggie kick this winter like we are, you will love it. This one's for you OG!
