Bourbon Marinade

Ingredients:
1/2 cup light soy sauce
3 Tabl vegetable oil
2 medium onions, sliced
3 large cloves garlic, chopped
2 Tabl minced fresh ginger root
2 Tabl dark brown sugar
1/2 to 1 tsp hot pepper sauce
1/2 cup bourbon

Instructions:
1. In a heavy-duty gallon size plastic bag with a zip top, mix together all ingredients. Add the meat and marinate overnight.
2. Makes about 1 3/4 cups.

Honey Lime Marinade

This is a marinade that enhances any cut of beef: flank steak, top round, center chuck steaks and eye of the round steaks or roast. Also good for pork, dark-meat chicken pieces and game.

Ingredients:
1/4 cup fresh lime juice
1 Tabl lime zest
2 Tabl finely chopped ginger root
2 Tabl chopped fresh cilantro
2 Tabl honey
3 Tabl extra virgin olive oil (or vegetable oil)
1/4 tsp cayenne pepper
2 tsp salt
Slices of fresh lime and sprigs of cilantro

Instructions:
1. Mix together all ingredients.
2. Place chicken or pork in a heavy-duty plastic bag and pour in the marinade.
3. Pork (loin, tenderloin or chops) should be marinated overnight - 24 hours.
4. Chicken with bones should be marinated overnight and boneless breasts at least 2 to 3 hours, all in the refrigerator.

Zesty Dry Rub

An all-purpose rub to be used on all meats and poultry. Adjust the cayenne pepper for hotness level, if desired. Dried dill may be substitued for a fish-seafood rub.

Ingredients:
2 Tabl sweet paprika
1 Tabl onion powder
1 Tabl garlic powder
2 Tabl fine sea salt
1 tsp coarsely ground black pepper
1 tsp cayenne pepper
2 tsp thyme leaves
1 tsp brown sugar

Instructions:
1. Stir together all ingredients. Store in a glass jar with a tight-fitting lid.
2. Makes 1/2 cup.
3. This marinade is great for any poultry or pork. Also good for salmon.

Coconut Shrimp with Spicy Apricot Dipping Sauce

Prep time: 20 minutes
Cook time: 10 minutes

24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 tsp salt
1/2 tsp cayenne pepper
2 cups unsweetened shredded coconut
3 large egg whites
Vegetable oil for frying
Robert Rothschild Farms Apricot Wasabi Dipping Sauce (I used apricot preserves/jam)

Using small sharp knife, butterfly each shrimp by cutting slightly more than halfway through, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half). Press each shrimp open and press slightly to flatten. In a medium mixing bowl, combine cornstarch, salt and cayenne pepper. Place coconut in a shallow dish. In a medium bowl, beat egg whites until frothy. Roll shrimp in cornstarch mixture, shake off excess. Dip shrimp into egg whites, then press into coconut; coating both sides. Pour oil into a heavy large pot to a depth of 3 inches; heat oil to 350 degrees. Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through. Carefully transfer shrimp to paper towels to drain. Serve with dipping sauce.

**This is yummy! Uncle Jeffy and I went to a cooking class at Party Source and this was one of the menu items. Deeeeellllisssshhhh!!!!!