Calling all seafood lovers.........new recipes

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ROASTED SALMON WITH ARTISANAL HONEY GLAZE

5 pounds whole salmon, center bone removed
2 cloves garlic, finely chopped
2 tablespoons. fresh thyme, chopped
3 tablespoons JOE AND SON'S EUREKA LEMON EVOO

 1/2 cup JOE AND SON'S ARTISANAL HONEY VINEGAR
1 teaspoon granulated sugar
1/4 cup butter
1/2 cup red wine
Salt and freshly ground black pepper

Preheat oven to 350ºF. Place salmon in baking dish and season with salt and pepper. Brush the Eureka Lemon EVOO over the salmon and inside cavity. Finely chop the garlic and thyme and rub over salmon. Roast 40 minutes or until white juices appear on top. Meanwhile, combine balsamic vinegar, wine and sugar in a skillet. Bring to a boil and reduce until syrupy. Turn heat to low and whisk in butter. Remove skin and slice salmon. Serve with sauce.

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CILANTRO AND LIME SHRIMP

2 tsp Joe and Son's Cilantro and Roasted Onion Extra Virgin Olive Oil
2 lb shrimp, shelled and deviened
6 cloves garlic, crushed

 1/2 cup chopped fresh cilantro
1 lime
salt and pepper

Heat a large frying pan on medium-high heat. Add oil to the pan, when hot, add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve over rice.

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