Orange-Pepper-Honey Vinaigrette

Not only can you use this on a mixed green salad it works well as a glaze for Seafood. Shrimp, Scallops, Tuna Steaks, Swordfish, Tilapia, Flounder, Halibut any type you may enjoy!

You’ll need two Valencia Oranges-zests and juices, 1 teaspoon black pepper, 1/4 teaspoon sea salt, 2 tablespoons Pure Honey, 1 tablespoon Olive Oil, 1 tablespoon white distilled vinegar. Mix all ingredients in a blender and run 1-2 minutes. Transfer to a cruet or an airtight container and refrigerate until ready to use.

Shake well before using. We love this on grilled shrimp skewers!

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

All Things Citrus.

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