Step One

In a Blender or Food Processor, add the jalapeno, garlic, turmeric, peppers and brown sugar and chop finely. Place the jalapeno mixture with the vinegar, salt, Sriracha and honey in a pan on the stove. Bring to a boil, and remove from the heat.

Step Two

Shell the shrimp and scatter them on a platter. Pour on the warm Sticky Glaze. Sprinkle with sesame seeds and onions and serve the up with tortillas and sides like the ones below.

Fajita stuffings are your choice, but some yummy ideas: Shredded Napa cabbage, black beans, nonfat Greek yogurt mixed with a little fresh lime juice, grilled or roasted red onions, carrots and sweet peppers tossed with shredded kale, (toss while the veggies are warm), homemade salsa made with fresh tomatoes, jalepenos and grated garlic. Of course, there’s always Guacamole…

Best Ever Guacamole

• 4 Ripe Haas Avocados
• 2 TB Finely Chopped Tomatoes
• 1 Tsp Minced Red Onion
• 1 Finely Chopped Jalepeno
• 2 Cloves Garlic, Grated
• 1/4 Cup Finely Chopped Cilantro
• Sea Salt to Taste
• 1 Cup Grated Cheddar Cheese

Halve, peel and pit the avocados and mash with the tomatoes, onion, jalapeno, garlic and cilantro. Salt to taste and spread on a large platter. Sprinkle with the cheese and serve with the shrimp and sides of your choice.

Las Colinas del Ebro Garnacha Blanca
Catalunya, Spain
About $12.00

This light and crisp white is made from Garnacha, a grape often claimed by the French, (Grenache) but one that is 

actually from Spain. This one is full of spicy fruit flavors of peaches, apples and pears, but finishes clean and dry. Don’t miss this affordable wine bargain – its a great quaffer to share with family and friends and a super pair with the shrimp fajitas!