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Caribbean Tuna Salad: A StarKist Recipe That’s as Delicious as it Looks

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StarKist Tuna and Avocado Recipe

If you don’t have avocados on hand, you can serve this delicious tuna salad in leaf bowls, in a hollowed-out tomato, on toast, or even in grooves of celery sticks. You could, of course, go old school and serve it on toast…. do you have any idea how delicious StarKist tuna salad on toast sounds right about now??

The recipe below is out of this world – since I’m deathly (literally, it seems) allergic to mangoes, I leave them out. I replace them with chopped green grapes. For whatever reasons, grapes and tuna fish make the perfect pair. Then again, as far as I know, mangoes and tuna fish do too – you’ll have to try and let me know!

Caribbean Tuna Salad in Avocados

2 (5 oz.) Cans – Solid White Albacore Tuna in Water, (or NEW Low Sodium Solid White Albacore Tuna) drained
21⁄2 Tbsp. light mayonnaise
2 tsp. chopped chipotle pepper in adobo sauce
1⁄4 cup chopped jicama
1 mango (1⁄2 diced for salad and 1⁄2 sliced for garnish)
4 avocados, halved
Cilantro and lime juice to taste
Leaf lettuce, if desired

In a medium bowl mix mayonnaise and chipotle pepper well. Add tuna, jicama and diced mango and mix well.
Cut avocados in half and remove seed. Hollow out slightly if needed.
Place tuna salad in avocado half and sprinkle with a little fresh lime juice and chopped cilantro. Place on lettuce-lined plate with mango slices as a garnish.

Also See: Simple and Spicy Tuna Tacos (Crazy Delicious!)

See more StarKist Tuna Recipes.


Simple and Spicy Tuna Tacos: A Quick & Easy StarKist Tuna Recipe

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StarKist Tuna Tacos

We have Taco Tuesdays in our house – I’m not sure why Tuesday was selected but I suspect it was because it sounded good… “Taco Tuesday.” You’d be amazed at the number of decisions I make in my life for simple reasons like this.  Taco nights are inexpensive as well as delicious – another reason they’re a weekly guest in my kitchen.

The delicious recipe below is quick, easy, and won’t heat up your kitchen, so it was love at first sight when I saw it.

Tuna is uncommonly healthy and delicious – I work it into as many meals as possible. My favorite is to make tuna fish salad and place it in endive cups or celery sticks but tuna tacos has become something I love just as much.

The recipe below is from StarKist – a name synonymous with tuna. The tacos are fresh and delicious and… you’ll love this… they’re Charlie approved!

Sigh, I’ve always loved that guy.

Simple and Spicy Tuna Tacos

  • Prep Time: 5 minutes
  • Cook Time: N/A
  • Recipe Yield: 2

2 pouches (2.6 oz.) StarKist Tuna Creations® BOLD Jalapeno
4 corn tortilla shells
1⁄2 cup shredded lettuce
1⁄4 cup diced tomato
1⁄4 cup Monterey Jack cheese, finely shredded

Directions:

  • Place tortilla shells on plate. Distribute tuna over the shell.
  • Top with lettuce and tomato and cheese as desired.
  • Garnish with avocado and cilantro as desired

More Charlie Approved recipes from StarKist!

Are You Eating Enough Tuna Fish… Because I’m Pretty Sure You Aren’t Eating Enough Tuna Fish….

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Gluten Free Tuna Fish Wrap

You aren’t eating enough tuna fish, y’all!  Sorry for being so presumptuous (and, let’s face it, that was Presumptuous 101), but I’ve recently discovered there are more than one way to eating tuna fish and I guess I’m assuming I’m not the only one new to the many tricks up tuna fish’s sleeve.

I have always loved tuna fish sandwiches – kind of on par with the Hamburglar loving hamburgers. When I had to stop eating gluten/wheat, I simply started eating my tuna fish in a mound on my plate. Then gluten free bread suddenly became a wonderful thing and I returned to the sandwiches I grew up with.

As I gravitated more and more to eating as healthy as humanly possible, I began eating even more tuna fish – because it is beautifully good for you.  I also began experimenting with it in tossed salads and pasta salads (fantastic!), on pizza (surprisingly delicious), and in wraps and tacos (YUM!).

I also started experimenting with different ways to dress the tuna for “tuna salad.” While it’s delicious with Mayo, it’s equally delicious fixed with EVOO. In fact, the following has become my “go to” tuna salad.

Healthier Tuna Fish Salad

1/2 cup tuna (drained of any liquid or oil)
1 TBS Extra Virgin Olive Oil (the better the EVOO, the better the everything)
splash of fresh lemon juice
pinch of Kosher salt
freshly ground black pepper

  1. mash it all together
  2. use as much lemon juice as you like – but it’s better if it compliments the EVOO rather than hides it

Gluten Free Tuna Fish Wrap

I actually made some up for lunch today and, just as I was about to eat it on my plate, alongside a salad, I decided to “wrap it up.” I took a Mission Gluten Free Soft taco wrap and placed my healthy tuna salad down the middle. Then I added some of the lettuce from my salad. Being a pepper fiend, I always have peppers on hand, so I cut some strips of colorful bell peppers to add a little crunch.  Something else I always have on hand is cilantro, so of course she was invited to the party.

Holy cats, I love cilantro.

I wrapped the whole production up and cut it in half (with a fetching diagonal cut, of course… come on I’m a food blogger… we fancy). I ate it with a side of homemade salsa I fixed a few days ago and I. Cannot. Tell. You. How. Delicious. This. Tuna. Fish. Wrap. Was.

Before I took a bite, I honestly didn’t know how the cilantro and tuna fish would get along – but after one bite, I realized they were pretty much made for each other. The flavors compliment each other like I’d have never guessed.

Safe Catch Elite Tuna Fish

Safe Catch Elite Tuna

I was sent some delicious and I mean delicious tuna recently in exchange for telling you all about it. I couldn’t wait to implement a recipe and the information into a series of Healthy Eating posts to coincide with the new year.

Safe Catch Elite Tuna

  • It has the lowest mercury limit of any brand.
  • BPA free
  • Sustainably caught
  • Filler Free
  • Dolphin safe
  • gluten-free
  • zero carbs
  • delicious!

{Continued Below….}

Safe Catch Elite Tuna

From Safe Catch: Unfortunately, fish gets a bad wrap due to high mercury levels. Fish can help with brain, heart, and pregnancy health but mercury can have damaging health defects on children’s growth and an infant’s brain development. To help eliminate the bad stigma of fish, Safe Catch, a new brand of tuna fish is setting new standards for the tuna industry. Safe Catch tests every single fish for their mercury levels as they are caught and they do more testing in a day than the FDA does in a year.

Safe Catch tuna is delicious – yes, you can taste the difference. You can also feel good knowing that it is apparently the safest and healthiest tuna fish on the market.  I love that it is sustainably caught and the dolphin lover in me applauds the process!

Where Can You Find Safe Catch Tuna?

Using their website’s “store finder,” I discovered that Safe Catch is available at a health food store in my city, which is great news. Their website also tells visitors to let them know where they shop and they’ll try to get it on their shelves. I did and I’m keeping my fingers crossed.

The easiest place to find Safe Catch Elite Tuna is on Amazon. They have a huge selection from which to choose – and, again, you can taste the difference.

See Safe Catch Tuna for more information. Find delicious recipes on their Safe Catch Tuna Recipes page!


Gluten Free Fried Catfish Recipe: With Cornmeal (NO Flour)

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Gluten Free Fried Catfish
Gluten Free Fried Catfish (With Cornmeal) and Jalapeno Tartar Sauce

Before I had to give up gluten/wheat for health reasons, fried catfish was one of my reasons for getting out of bed each morning. Even if I knew I wouldn’t be having any that particular day, I knew fried catfish still existed in the world and that was enough for me.

When I had to walk away from wheat, I had to walk away from most restaurant’s fried catfish because they included flour in the coating, which meant they were anything but gluten free. Fortunately, I know that fried catfish doesn’t need flour, so I can fry my own thank you very much.

And I do. OFTEN.

Like most home cooks, my favorite tried and true recipes often change a little – for example, one night I may want to add fennel to the seasonings while another night that sounds like a crazy train idea.  I also vary with other seasonings and spices, including garlic powder and cayenne pepper.

The following recipe is my “framework” recipe for fried catfish, meaning that when you make your own, feel free to add more of this or less of that – make it suit your own tastes.  The constants are the fish, eggs, milk, cornmeal, and salt.  I also personally think seasoned salt is a must, but that’s just me… and, no adding seasoned salt plus Kosher salt isn’t too much salt. Seasoned salt is a favorite seasoning of mine – it just adds a certain something that floats my boat.

Something else that floats my boat is Old Bay Seasoning.  Anytime I’m making fish or shrimp, I automatically reach for it. The flavor combination is stunning.

Gluten Free Fried Catfish with Cornmeal.

Cornmeal makes fried fish delicious and crunchy!

While you can (in fact, sometimes I DO) add 1/4 gluten free flour (rice flour works beautifully with fried fish) to the cornmeal – the cornmeal does a first class job all by itself.  When it comes to fried fish, I want it to be purely fried fish. That is to say I don’t want it reminding me of fried chicken! I’ve had a lot of fried catfish in restaurants that looked and tasted kind of like fried chicken.

That’s a hard NO from me!

Gluten Free Fried Catfish with Jalapeno Tartar Sauce

Gluten Free Fried Catfish with Jalapeno Tartar Sauce

If you season the fried catfish enough, it really doesn’t have to have any tartar sauce or freshly squeezed lemon – but they are delicious accompaniments. I almost always use the Barefoot Contessa’s Tartar Sauce recipe because it is the best I’ve found. When I’m craving a little something different, I leave out the capers her recipe calls for and add chopped jalapenos (from a jar) along with a little extra salt.

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Gluten Free Fried Catfish

Category: Gluten Free, Seafood

Servings: 4

Gluten-Free-Fried-Catfish

Ingredients

  • 1 egg white
  • 1 cup milk
  • 1 cup yellow cornmeal
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon Old Bay Seasoning
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 4 catfish fillets
  • cooking oil

Instructions

  1. In a pie plate or shallow dish, beat the egg white until foamy.
  2. Add the milk to the egg white.
  3. In a second pie plate or shallow dish, combine the cornmeal, salt, garlic powder, Old Bay seasoning, seasoned salt, paprika, and black pepper.
  4. Dip catfish in the milk mixture, then coat with the cornmeal mixture.
  5. Heat 1/4 oil in a large skillet with reasonably high sides (extra points if it's an iron skillet). Fry fish over medium-high heat for 3-4 minutes each side. Your meat thermometer should reach 145 degrees F.


Bang Bang Shrimp Recipe: Gluten Free, Quick, Easy, and Crazy Delicious

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Bang Bang Shrimp

Bang Bang Shrimp

I have a confession to make – I’ve never had Bang Bang Shrimp at Bonefish Grill, the restaurant who put Bang Bang Shrimp on the map. Given this fact, obviously, I am not trying to call this a “knock off” or “copycat” recipe. When I’ve worked with this particular recipe, I never judge it by how I think it “should” taste in comparison to anyone else’s Bang Bang Shrimp – I only measure it by the last time I made it – as in, Where could I make this even better?

Below are some tips I’ve picked up over the times I’ve made this dish. I made it yesterday and it was the best batch I’ve ever made – the recipe is below the tips, but the real “meat of the matter” is in the tips.

  1. Be certain your oil reaches the appropriate temperature.  It’s of the utmost importance.
  2. Something else that makes a huge difference is this – make sure you cook the shrimp long enough. When you take one out to examine it, if the cornstarch coating looks wetter than it does crunchy, pot that guy back into the oil. A smooshie coating will ruin everything.
  3. When making the sauce, the recipe below is my own personal favorite blend. Taste as you add ingredients and if you want more of a pronounced sweet chile sauce flavor, use more. If you want it to be less sweet, use less honey. Also, you could forgo the hot sauce entirely if you wanted to.
  4. A lot of people say that Bang Bang Shrimp is fantastic served as an appetizer before the main course – but I… er… well.. if I’m going to spend as much money as I have to spend on shrimp, it’s going to be the main course and nothing but the main course.
  5. If you were to cut the tails off of the shrimp, they’d make out of this world tacos.
  6. They’re also great served with rice – leftover Sweet Thai Chili Sauce on the rice is a lovely, lovely thing.

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Gluten Free Bang Bang Shrimp

Category: Gluten Free, Quick and Easy Recipes, Seafood

Gluten Free Bang Bang Shrimp

Ingredients

  • 1/2 Cup Hellman's Mayonnaise (or other gluten free brand)
  • 1/4 Cup PLUS 3 TBS Thai Sweet Chili Sauce
  • 4 Dashes Hot Sauce
  • 2 tsp Honey
  • 1/2 - 1 Cup Cornstarch
  • 1 Pound Large Shrimp, Peeled/Deveined
  • Vegetable Oil (for frying)
  • Chopped Green Onions (green part)
  • Lettuce Leaves (Optional)

Instructions

  1. Combine the mayo, sweet chile sauce,hot sauce, and honey in a dish.
  2. Place cornstarch in a shallow dish (pie plates work beautifully). Coat the shrimp in the cornstarch by pressing each shrimp down into the cornstarch - be sure to get all sides.
  3. Heat vegetable oil in a deep-fryer or large, deep pan to 375 degrees F (190 degrees C). Be absolutely certain it reaches this temperature.
  4. Cook the shrimp by working in batches. You don't want to overcrowd the pan. Cook until lightly brown on the outside - about 3-5 minutes. Transfer each batch to paper towels to drain.
  5. Put all of the cooked shrimp into a bowl and pour the chile sauce mixture over the top. Coat each one gently.
  6. Arrange on a platter that has been lined with lettuce leaves (optional)- then top the whole shebang with chopped green onions.

*** My Bang Bang Shrimp is pictured in one of my red Rachael Ray Stoneware dishes. You can find a wide assortment of her stoneware on Amazon (below). I, legitimately, use mine on a daily basis.


Salina Capers: The Magical Ingredient in this Tartar Sauce Recipe!

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Salina Capers

Salina Capers

April’s Eat. Feed. Love. box included a beautiful jar of Salina Capers (cultivated in volcanic soil and handpicked on the island of Salina in Sicily – how’s that for an epic bio?).

While I immediately fell in love with the jar and vowed to use and display it even after the capers were “long gone,” I had one teensy problem…. how was I going to make the capers “long gone?!”

Although it’s difficult for a foodie, let alone food blogger to admit, I’d never used capers before. Ever.

I went about using what would soon become a new obsession by sneaking them into some of my everyday recipes. I added them to my favorite egg salad recipe, to deviled eggs, and even into potato salad – the capers shined through in each and every dish I added them to. The flavor is just beautiful and, I have to tell you, capers and eggs make a special kind of magic when they team up. While the egg salad recipe (linked to earlier in the paragraph) is killer without the capers, it’s extra delicious with them.

However… as delicious as each of these were (and they were phenomenal), my absolute favorite way to use capers is in tartar sauce.

We eat a lot (a lot a lot a lot) of fish in our family. Whenever I read that experts recommend eating seafood several times a week, my first thought is always, “Is that all???” I actually was already a bona fide fish fiend long before learning how much healthier it is for you than other meats.

Recently I wanted to make some gluten free fired catfish nuggets with tartar sauce. The problem is, I had become completely and utterly bored with the tartar sauce I typically make. Serviceable and tasty… sure, but BORING.

Tartar Sauce with Capers

So I turned to my first sources when I’m looking for can’t-miss recipes: Rachael Ray, the Barefoot Contessa, and Alton Brown. Ina Garten (the Contessa, of course) had a tartar sauce recipe that sounded like HEAVEN to me and called for…. you guessed it… my beloved new friends, capers.

I gathered up the ingredients and made what is, without a doubt, the best tartar sauce on earth. The capers make the difference and this particular tartar sauce will never be accused of being boring. It defies description – you HAVE to try it for yourself.

Below is the way I approached her wonderful recipe – click here to watch the Barefoot Contessa make this freaking amazing tartar sauce.

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Barefoot Contessa's Tartar Sauce with Capers

Category: Barefoot Contessa, Dips and Sauces, Food Reviews, Quick and Easy Recipes, Seafood

Tartar Sauce with Capers

Ingredients

  • 1/2 cup good mayonnaise
  • 2 tablespoons diced dill pickle
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Salina capers
  • 1 teaspoon whole-grained mustard
  • Pinch kosher salt
  • Pinch freshly ground black pepper

Instructions

  1. Combine in the food processor (or a "mini-chop") and voila - the best tartar sauce you ever had.

I hope you’ll head over to Eat. Feed. Love.’s website and grab a jar of Salina Capers – they are remarkable. When you begin using capers in your recipes, as with all new-ish ingredients, go easy at first until you’re familiar with the flavor, intensity, etc. Capers are absolutely remarkable and I’m kicking myself for not using them sooner. They add a delectable little tanginess to whatever you put them in and, trust me, they create a tartar sauce that’ll steal the show.

Tartar Sauce with Capers


Oven Roasted Salmon: Easy, Quick, Gluten Free, and Sooo Delicious

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Roasted Salmon with Weber Thai Chili Seasoning

Salmon and Veggies Fixing to Get Roasted

Salmon isn’t just one of the most healthy options for dinner, it’s also one of the easiest and most delicious. While grilled salmon is something I’ve always been NUTS about, I’ve found that I love oven baked or “roasted” salmon just as much.

I usually roast my salmon with a simple seasoning of salt and pepper or salt and lemon pepper, but the last time I baked salmon, I used a coating of a new seasoning I found at the store – Weber Thai Chili Seasoning (gluten free… whoot!).  Every single time I’m in a grocery store, I check three sections religiously, even if what I’m after is no where near them:

  • gluten free aisles
  • spices and seasonings
  • produce

I guess I’m afraid something will sneak in and I won’t know about it.  I always check the Weber spices and seasonings because they are excellent at labeling their gluten free products. Big, proud, bold letters make this gluten free gal happy. I had actually planned on something entirely different for supper, but when I saw this seasoning, I gathered up salmon and veggies to accompany it.

The delicious Thai Chili seasoning was amazing with the salmon as well as the red pepper slices and asparagus.  I’ve also used it with roasted new potatoes and, again, it’s a knock-out.

Side note: This is not a review of this seasoning (sponsored or otherwise)… I thought I’d point that out because it was beginning to sound like a commercial up in here.  I just can’t help myself sometimes, you know. Cooking excites me and new “play pretties” get me all worked up.

Weber Thai Chili Seasoning
You really don’t even need a recipe for roasted salmon

Simply preheat the oven to 450 degrees F. Season your salmon (and, in this case vegetables) with salt, pepper, and (if desired) a special seasoning like Weber’s Thai Chili Seasoning.

Place salmon, skin side down, on a non-stick baking sheet or line with foil for super easy clean up.

Bake until salmon is cooked through, about 12 to 15 minutes. If you’re roasting vegetables along with the salmon, check for their “doneness” earlier. I personally like for my asparagus to have a little crunch, so I actually took it out of the oven sooner than the salmon. Next time, I plan to use separate pans and allow the salmon to get a head start… keeping roasted asparagus “perky” while something else finishes cooking is all but impossible.

Look for Weber Seasonings in your store or on Amazon. This is one of the best seasonings I’ve had in a long time.

Chili Lime Shrimp Pita Pocket

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Shrimp Recipe: Chili Lime Shrimp Pita Pocket by Marcus Samuelsson

Here’s another beautiful recipe from A Bullseye View! This is a Top Chef Master Marcus Samuelsson recipe…. so, yeah, you know it’s going to be culinary magic.  Not only is this a beautiful and delicious recipe, it’s healthy. Omega 3s are as healthy for brain health as they are heart health, and shrimp is a great source.  It’s also ridiculously tasty, so have at it!

Chili Lime Shrimp Pita Pocket
Serves four

What You’ll Need
1 pound jumbo shrimp, cleaned and cut into large pieces
2 tablespoons olive oil
1/2 cup plain yogurt
1/4 teaspoon chili powder (optional)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 jalapeno, diced small
2 scallions, chopped
Juice of 2 limes
2 pita breads, each cut in half
2 cups shredded romaine

What You’ll Do

Step 1 – Season shrimp with salt and pepper.

Step 2 – Mix yogurt, chili powder, garlic powder and jalapeno in small bowl.

Step 3 – Heat olive oil in sauté pan on medium-high heat.

Step 4 – Add the shrimp and cook about a minute on each side.

Step 5 – Add the lime juice and remove from heat. Finish with scallions.

Step 6 – Stuff each piece of pita with 1/4 of the shrimp and romaine.  Drizzle on yogurt sauce, as desired.

 

Wild Planet Foods and World Oceans Day

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Wild Planet World Oceans Day

Mmm, now I’m craving tuna fish. All piled high on a crisp Ritz cracker. Yum!  Here’s a healthier version you might want to try next time you’re craving the yumminess: Use olive oil instead of mayonnaise.  Add chopped celery, onions, and pickles as usual. When I make tuna fish, I like to switch things up: Sometimes I use mayo, sometimes olive oil.  Sometimes I use celery, onions, and pickles, and sometimes I just go with onions only.

It’d be really tough to mess tuna fish up.

Wild Planet, a leader in sustainable canned seafood, is giving away three cans of wonderful premium tuna in their signature lunch bag to celebrate World Oceans Day. To win, simply describe your favorite Wild Planet product in five words.

Never tried Wild Planet? Not a problem.  Simply use five words to say why you want to!

The contest runs through June 8th. Submit your entry on the Wild Planet Facebook page: http://www.facebook.com/wildplanetfoods

I’ve got tuna fish on the brain so much now, it’s all I can think about, so bear with me.  My mom once made a delicious Chef-Boy-Ardee pizza with only one ingredient – you guessed it, flaked tuna fish.  At first, I told her that, under no conditions was I going to eat any of that whacky pizza.  But when I saw my dad brave it, I decided to give it a try.  I promise you, it was delicious!

Knock-Off Recipe: Bang Bang Shrimp

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Knock Off Recipe for Bonefish Grill's Bang Bang Shrimp

One of the most popular items on Bonefish Grill’s menu is their Bang Bang Shrimp.  As is the case with great restaurant dishes, knock-off recipes by the hundreds are easily found.

I’ve used a couple of different techniques over the past year and have hit upon a combination that we’re MAD about.

I serve this Heavenly shrimp on a bed of leaf lettuce, Romaine lettuce, grape tomatoes, sliced cucumber, chopped green onions, and celery in a tortilla bowl (look in the refrigerated aisle of your favorite grocery store – the tortillas come with little foldable paper stands that you drape the tortillas over before baking. They are SO amazing and versatile – you can serve them with taco salad, grilled chicken salad, Chef salad, pasta salad, tossed salad, etc.).

One of my daughters added Italian Dressing to her salad and I believe another added Ranch dressing.  If I’m not mistaken, I think my husband added a  little Catalina dressing to his – but, as for me and my shrimp, we went bare, as in dressing-free. If you have a little extra Thai Sweet Chili Sauce, you could splash a little of that on top of your salad.  Frankly, I could drink it right out of the jar…. it’s that freaking good.

You really HAVE to try this as soon as possible – it’s extraordinary.

Knock-Off Recipe for Bonefish Grill’s Bang Bang Shrimp

1 lb shrimp
1/2 cup mayonnaise
pinch of salt
1/4 cup Thai Sweet Chili Sauce
3 drops hot chili sauce (like Sriracha)
1/4 cup cornstarch
1/2 cup Zatarain’s Fish Coating

Vegetable oil for frying.

  1. Mix the mayo together with the chili sauces. Add a small pinch of salt.
  2. Combine the cornstarch and Zatarain’s fish coating. Bread the shrimp (shelled and deveined) in the mixture.
  3. Heat enough of the oil to deep fry the shrimp in a deep pan.
  4. Deep fry the shrimp for 3-4 minutes.
  5. Drain the shrimp well on paper towels.
  6. Place the shrimp in a bowl and coat with the delicious chili sauce and mayo mixture.

Knock Off Recipe for Bonefish Grill's Bang Bang Shrimp

I put my shrimp into a disposable aluminum pan to play in the chili sauce mixture (above).  I love these disposable pans because I can just toss them out along with the rest of the trash. Convenience is a close friend of mine.  As you can see, the shrimp are as beautiful as they are delicious.  You could honestly serve them as appetizers completely by themselves.  Smaller shrimp would be really cute served with little appetizer picks or even toothpicks.

This shrimp is truly something you’ll want to try asap, it’s perfectly excellent.  As a matter of fact, I have trouble leaving them alone long enough to get them to the table! I”m something of a shrimp fanatic, anyway, but when they’re all decked out in this remarkable chili sauce mixture, forget about it.  It’s a shrimp party waiting to happen and, frankly, I don’t want to invite anyone else to the party.

Inspiration: Bonefish Grill and their excellent, excellent food!