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.

 

What you need

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

What to do

Heat your grill to high. Toss the shrimp with the BBQ Sauce and let marinate at least 15 minutes and up to 2 hours.

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

Serves 4

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Ditch the boring fries and grill up some of these for Happy Hour! Sweet and smokey from the grill, awesome dipped in our ketchup.

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Besides being a great source of lean protein, pork tenderloins are a fun way to mix up the standard grilling grub. Add our Honey Mustard and savory scallions? Yup, you guessed it: fast, weeknight, perfection.

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Check out our Guest Blog on Primal Palate for the recipe!

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A perfect addition to your Memorial Day BBQ!

In a large bowl combine 4 cups fresh corn kernels (from about 6 ears), 1 pint halved cherry or grape tomatoes, 1 pint fresh blueberries, ½ cup fresh parsley leaves, and ½ cup Tessemae’s Cracked Pepper. Before serving, sprinkle with 4 slices crumbled bacon and 2 ounces crumbled fresh goat cheese (optional).

Serves 4

 

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