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In a jar add the following ingredients - then shake well!

1c     olive oil

1/2c  apple cider vinegar

1 lg    garlic clove - smashed

1 tbs  dijon mustard

1 tbs   Worcestershire sauce

½ tbs  dried Oregano

1 tsp   FG Crazy Seasoning Salt

To add a layer of spice and texture to your vinaigrette, add 1 tbs of our Chipotle Mayonnaise.

1 c       Cherry Tomatoes halved

1c        Celery diced

1c        Carrots diced

1c         Cucumber diced

1 tsp     FG Spicy Picante

2 tsp     FG Crazy Salt

1/4c      Vinaigrette

1 tbs    Chipotle Mayonnaise

1 c        Quinoa

1.5c       Water

Bring water to a boil, add in the Quinoa, cover + and cook 10-12 minutes.  Once cokked,  stir + let cool. In a separate bowl add all veggies, vinaigrette + mayo and toss well.  Set aside.  When Quinoa has cooled, toss together.

3.5 oz      Soy Sauce

2 oz         Lime Juice

8 oz         Olive Oil

10            Garlic cloves - diced

1 tbs        Spicy Picante Sauce 

Combine all ingredients.  Pour over meat and let marinate 1 hr or overnight in the fridge.

2lbs     Shrimp - peeled and deveined

1.5 c     Olive oil

12          cloves of garlic, pressed through a garlic presser

1 tbs      Spicy Picante Sauce

1            Lime - halved

Combine all ingredients. Cover shrimp, toss well.  Let rest 1 hour or overnight in the refrigerator.

Heat sautee pan until very hot.  Using tongs, place shrimp one by one into pan . Sear.  After 2-3 minutes, flip shrimp to sear the other side.  Squeeze lime juice over shrimp, season with FG Crazy Salt. Remove from pan.