Ingredients: 1 1/2 lbs small shrimp, shelled, deveined & boiled (I use the reg. size and cut into pieces) 10 campari tomatoes (or 3 large), chopped coarsely 1/2 cup onion (both white & red), chopped fine 1 fresh jalapeno, seeded & chopped fine 1 fresh serrano, seeded & chopped fine juice of 4-5 limes 1/2 cup Olive Oil 1/2 cup White Balsamic Vinegar 1/4 cup fresh cilantro, chopped fine Ground Olivette Jurassic Salt and white pepper to taste  (I just use my own kosher or sea salt) 2 avocados, cubed Add a splash of Tickle Your Palate Habanero Sauce Combine shrimp, tomatoes, onion & peppers and mix together thoroughly. Stir in the Olive oil, white Balsamic & lime juice. Season with Salt & cracked white pepper to taste. Let the mixture sit for 30 minutes so that the flavors can marry.  Before serving, slowly stir in the cilantro & cubed of avocado. Garnish with extra lime wedges and a splash of Tickle Your Palate Habanero Sauce.

Ingredients: 1 dozen clam shells 2 cans (6 ½ oz) minced clams & their juice ½ stick of butter ¼ c. minced onion 1 ½ tsp. dried oregano 1 tsp. garlic powder 2 Tbsp. chopped fresh parsley ½ cup bread crumbs (I prefer panko) 4 tsp. minced red pepper ¼ lb. bacon cooked and chopped 4 tsp. grated parmesan Top with a splash of Tickle Your Palate Habanero Sauce Melt butter in a saucepan on medium heat. Add clams, their juice, onions, herbs, spices, red pepper & bread crumbs. It should be a moist crumbly consistency. Fill each clam shell, top with bacon, 2 drops tabasco & grated cheese Bake 350-degrees for 35 minutes.