2 pounds of chicken tenders
2 pounds of sirloin beef
2 pounds U 20 shrimp, cleaned
1/4 cup olive oil
1 package bamboo skewers
Sea salt and cracked pepper
Soak skewers in water overnight. Leave chicken tenders whole, trim sirloin and cut into 1/2 X 4-inch strips and rinse and dry shrimp. Use one skewer for each piece of chicken, beef and shrimp. I like to put 2 shrimp on one skewer. Brush all with oil and season with salt and pepper; grill over hot coals at 2-3 minutes a side. Be sure not to overcook. Serve while hot with dipping sauces.
1 cup low-sodium soy sauce
1 cup fresh pineapple juice
1/2 cup brown sugar
1/2 cup honey
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
Pinch of red chili flakes
2 garlic cloves, minced
2-inch piece fresh ginger, peeled and grated
Place all ingredients in sauce pot and bring to a boil. Reduce heat and simmer for 10 minutes, then remove from heat and let cool.
Tomato avocado salsa
4 cups diced Roma tomatoes
3/4 cup finely diced white onion
1 Haas avocado diced
1-2 jalapeno pepper, seeded and minced to taste
1/2 cup chopped fresh cilantro
Juice from 2 limes
Salt and pepper to taste
Combine tomatoes, onion, avocado, lime juice, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.
Roasted Garlic Olive Oil Sauce
1 head of garlic
1 cup olive oil
1/4 stick butter
1/2 cup minced Italian parsley
Juice from 1/2 lemon
Salt and pepper to taste
Slice top off of garlic head, place in foil, drizzle with olive oil, season with salt and pepper. Close foil over the top and place in a 275 degree oven for 20-25 minutes. Allow garlic to cool and the squeeze out roasted cloves and smash with a fork. Combine the rest of the ingredients in sauce pot and warm enough to melt butter, whisk together and serve.
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