Olive Salsa

Olive Salsa

Prep Time: 15min


2 cups mixed olives, pitted
1 roasted red pepper
1 garlic clove, pureed
1 tbsp fresh basil, finely chopped
1 tbsp fresh parsley, finely chopped
1 tsp lemon juice
1 tsp lemon zest
1 tbsp chili oil
½ tso honey
½ tsp freshly cracked black pepper


Finely chop all ingredients separately then combine. This is a wonderful salsa to top any meat dishes such as lamb and chicken, and delicious with white fish and on top of salads. Can be served as antipasto, pairings are endless!

Category: Proteins

Grilled Jumbo Shrimp w/ Asian Fruit Salsa
Prep Time: 25min / Yield 4


8 black tiger shrimp, peeled & deveined, 6-8 per lb.
1 tbsp chili honey
1 green onion, finely chopped
½ tsp sea salt
½ tsp freshly cracked black pepper
2 tbsp vegetable oil


¼ cup mango, peeled, ½” diced
¼ cup avocado, peeled, ½” diced
¼ cup peach, ½” diced
2 tsp sesame oil
1 tsp soya sauce
1 tsp black sesame seeds
1 tsp chopped cilantro
1 tsp chopped green onion
1 tsp fresh lime juice
1 tsp lime zest
½ tsp cumin

Pre-heat BBQ or grill pan to high. Toss shrimp with chili honey, green onion, and seasoning. Brush grill with a neutral/high smoking point oil such as vegetable oil to prevent the shrimp from sticking. Lay down shrimp and grill on both sides, approximately 90 seconds a side. Remove from grill.

Combine all ingredients for the salsa and top the shrimp with it. Alternatively, the shrimp can be chopped and folded into the salsa to make a shrimp salad.