Why is it that when you say pesto, it automatically means that classic basil, pine nut, and parm combo? Sure, everyone loves that stuff, but why not mix it up? Try different nuts, different herbs... but FOR SURE, try it using our mellow Slow Roasted Garlic instead of raw! #mindblown
Grilled Salsa? Yes. Grilled Salsa! A quick flash on the grill gives the veggies a deep char and a flavor boost. Great on steak, with chips or as a taco topper!
Is it a guacamole? Is it salsa? Is it... so good that we don't care? Yup. This time of year there is nothing like fresh, sweet white corn!
 
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
Ditch the boring fries and grill up some of these for Happy Hour! Sweet and smokey from the grill, awesome dipped in our ketchup.
