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Salsa Senorita Spicy Wedge Salad

1 head of iceberg lettuce
2 Teaspoons of minced garlic
16 oz. of Greek plain yogurt or sour cream
4 tablespoons Salsa Senorita* (any variety)
Cotija cheese or goat cheese (crumbled)

Core iceberg lettuce and cut into 4 wedges. Place on serving plates. Combine garlic, yogurt and Salsa Senorita in a blender and puree. Spoon dressing onto lettuce and top with crumbled Cotija cheese or goat cheese.

Salsa Senorita’s Chili Shrimp

25 to 30 medium to large shrimp (peeled and deveined)
1/2 cup Salsa Senorita* (any variety)
1/3 cup brown sugar
2 Tablespoons molasses
1 teaspoon fresh minced garlic
2 Tablespoon fresh lime juice

Combine Salsa Senorita, brown sugar, molasses, garlic and lime juice into a blender and blend until smooth. Pour sauce over shrimp and marinate a minimum of 1 hour. Shrimp can be marinated up to 24 hours. Heat grill and place shrimp on grill until shrimp turns pink (approximately 6 minutes). It is important to not overcook shrimp or it will become rubbery. Marinade recipe may be doubled if preparing a larger quantity of shrimp.