Chef Bud Live on Fox 23 Margarita Grill’s Early Summer Salad

For the salad:

Pork Hill Farm Organic Field Greens

Grape Tomato’s

Grilled Asparagus and Onion marinated in Olive Oil and Montreal Seasoning

Sautéed 3 – Shrimp and 3 – Scallops marinated with Sizzlin Sauces Award Winning Spittin Fire Hot Sauce and

Finished with our Award Winning Mojo’s Tapenade

Top the salad with Margarita Grill’s Maple Syrup Vinaigrette

1 cup Shallots

2 oz Tamari

2oz Balsamic Vinegar

1 Cup Pure Maple Syrup

1 Tablespoon Black Sesame Seed

2 Cups Olive Oil

Caramelize Shallots in 2 Tablespoons olive oil and allow to cool. Place shallots and remaining ingredients in blender except olive oil and process. Once ingredients start to blend slowly drizzle in oil to emulsify. Place in bottle for future use

Toss Shrimp and Scallops with Spittin Fire Hot Sauce and Blackening Spice and marinate for 3-4 hours

Sauté Seafood in Pan for 3-4 minutes in 2 Tablespoons Olive Oil

To Make the Blackened Spice: ¼ cup table salt ½ cup brown sugar ½ chili powder ½ cup ground cumin ½ cup black pepper 1/8 cup cayenne pepper 1/3 cup paprika