t inside a large roasting pan. Place the orange and
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
x 2 inch baking pan in a 13 x 9
ones in lightly oiled roasting pan and roast for 20 minutes
uare). Securely wrap foil around pan. In a large bowl, combine
nd whisk in the dulce de leche until it is completely
utter a ten inch springform pan.
Beat the egg whites
otatoes in a large sauce pan or medium stockpot with salted
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
b>pan. Do not grease the pan.
Bake 10 minutes. Empty dulce de
auce .
To Make Molho de Piri Piri: Remove the stems
Line a 12 inch loaf pan with parchment paper and arrange
inegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in
n 8-inch square baking pan with parchment paper, then lightly
br>Discard seeds.
Creme de Cocoa Filling:
Refrigerate bowl
t dough ingredients in bread pan in order suggested by your
squeeze excess liquid from pico de gallo.
Mix all ingredients
nto microwave safe cake pan.
If small pan is used, do