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JONKANOO HOT PEPPER SAUCE

Jonkanoo Chicken and Shrimp
• 1 lb. medium shrimp, peeled and de-veined
• 4 boneless, skinless chicken breast halves
Spicy Marinade:
• 2/3 cup white wine vinegar
• 2 Tbls. minced ginger
• 2 Tbls. olive oil
• 2 Tbls. sesame oil
• 2 large garlic cloves, minced
• 2 Tbls. Jonkanoo Pepper Sauce
• 2 green onions, sliced

Place shrimp on skewers. (If using wooden skewers, soak in water while preparing marinade.) In 13 x 9" baking dish combine Spicy Marinade ingredients. Place skewered shrimp and chicken breasts in mixture; toss to mix well. Cover and refrigerate at least 2 hours and up to 24 hours, turning occasionally.

About 30 minutes before serving, preheat grill to medium heat, placing rack 5 to 6 inches above coals. Place skewered shrimp and chicken on grill rack. Grill shrimp 3 to 4 minutes; grill chicken breasts 6 minutes, turning once and brushing with marinade occasionally. Or: Preheat broiler. Place skewered shrimp and chicken on broiler pan. Broil 4 inches from heat as above. Serves 4





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