Tangy Shrimp Appetizer Skewers LINDSAY OLIVES

Tangy Shrimp Appetizer Skewers LINDSAY OLIVES

1 1/2 pounds cooked medium shrimp with tails intact
2 pints cherry tomatoes
1 7-ounce jar Lindsay* Manzanilla stuffed olives, drained, or
1 6-ounce can Lindsay* large black ripe pitted olives, drained
1 cup prepared light Caesar salad dressing
8 ounces smoked mozzarella cheese, cut in
1/2-inch cubes
48 small basil leaves (or 24 large basil leaves, halved)
48 4-inch-long cocktail picks
1. In a large bowl, combine shrimp, tomatoes, olives and dressing, tossing well. (At this point, the mixture can be covered and refrigerated for up to 24 hours.)
2. Skewer 1 olive, 1 shrimp, 1 cheese cube, 1 basil leaf and 1 tomato on each cocktail pick. Arrange on a serving platter.
3. Serve immediately or cover and refrigerate for up to 2 hours.
Makes 24 servings.

Ahi Nori Kala Pa’a TJ KRAFT

Ahi Nori Kala Pa’a TJ KRAFT

4 tablespoons mirin (rice wine)
3 tablespoons shoyu (soy sauce)
1 tablespoon lemon juice
1 teaspoon sugar
2 tablespoons water
1 teaspoon cornstarch
Grated daikon radish (optional)
8 ounces TJ Kraft* ahi tuna
(block cut, sashimi grade)
1/2 cup Nori Komi Furikake
(Japanese seasoning mix)
2 tablespoons canola oil

1. In a saucepan, combine mirin, shoyu, lemon juice, sugar,water and cornstarch. Heat over medium heat, stirring, until bubbles cover the surface; set aside. Add grated daikon, if desired.
2. Cut ahi lengthwise into 1-by-1-by-6-inch strips. Roll strips in furikake, coating all sides.
3. Heat oil in a frying pan over medium-high heat. Add ahi strips and sear on all sides.
4. Remove and cut into
1/2-inch-thick kala pa’a (coins), using a sharp,thin blade.
5. Arrange on a plate, drizzle with sauce and serve.
Makes 4 servings.
Tip: The more well-done, the more difficult this is to cut. Ideal is a raw interior with a 1/8- to 1/4-inch-deep sear.