Chile Pineapple Salsa
1 10 oz. can Ro-Tel diced tomatoes and green chiles (mild)
⅓ cup Herdez salsa ranchera sauce
⅓ cup crushed canned pineapple
Drain tomatoes/chiles, combine all ingredients, and mix well; cover and refrigerate until use.
Mango Curry Chutney
1½ mangoes, peeled and diced
1 medium onion, finely diced
½ cup brown sugar
1 large clove garlic, peeled, crushed and chopped
½ teaspoon cayenne pepper
3 tablespoons peanut oil
½ cup crushed and drained pineapple
4 cups mango peach juice
3 tablespoons red curry paste
Heat peanut oil in large saucepan over medium heat. Add onions and sauté three to four minutes until just tender. Add remaining ingredients and bring to a low boil. Reduce heat to low and simmer uncovered until thick (about 45 minutes), stirring frequently. Pour into plastic container and refrigerate until needed.
Lime and Cilantro Marinade
1 cup white wine
¾ cups olive oil
½ cup fresh lime juice
3 crushed and chopped garlic cloves
1 tablespoon McCormick Montreal Steak Seasoning
¼ cup finely chopped cilantro
Combine all ingredients in a blender and liquefy. In a large bowl, pour over 1½ pounds of peeled and deveined large shrimp and 1½ pounds of large scallops. Cover and refrigerate for two to three hours, stirring occasionally. Put shrimp and scallops on skewers and head for the barbie. If using wooden skewers, soak skewers in water overnight to prevent burning.
¾ cup of diced grilled peppers (red, yellow, orange), onions and zucchini
1 box Near East Herbed Chicken couscous mix
1¼ cups water
2 teaspoons olive oil
In medium saucepan, combine water, olive oil and contents of seasoning packet. Bring to a boil; stir in couscous and vegetables. Cover, remove from heat, and let stand five minutes. Fluff couscous lightly with fork before serving.