- 1 lb shrimp, peeled
- 1/3 lb chicken breast tenders
- 1 head romaine lettuce or butter lettuce
- 1-2 tablespoons siracha
- 2 tablespoons honey (optional, but why the hell wouldn’t you)
- 2 limes, juiced
- 1/2 lemon, juiced
- 1 teaspoon lime zest
- 1 teaspoon ground red pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon mustard powder
- salt and pepper, to taste
- 1 tablespoon fat of choice, I used olive oil
Ok, I made this sauce and thought it was delicious. Did it really go along with all the flavors? No. Were the blackberries on sale? Yes. So does this sauce make sense? Not really. So just suck it easy.
- 1 container blackberries
- 1/4 cup apple cider vinegar
- 1/4 teaspoon rosemary
- 1 tablespoon honey
Preparation
Add your fat to a large skillet over medium-high heat. Once it is nice and hot, add your chicken. Add the seasonings directly on top of the chicken.
Once the chicken begins to become white on the sides, flip it and add the shrimp.
Add the siracha, honey, lemon and lime juice, and zest directly on top of the shrimp and chicken along with an extra splash of seasonings on top.
Mix all the flavors around with a large wooden spoon to help the shrimp cook on all sides and let the chicken finish cooking through. If you don’t use a wooden spoon, it will all turn out wrong. KIDDING. Sh*t, fooled you. I used a plastic one.
If you are brave and want the blackberry sauce, which you should, pull out a small saucepan, add your blackerries, vinegar, spices, and honey to it and let it cook down under low-medium heat.
Once your blackberries have broken up a bit and the sugars are starting to carmelize a bit, you are ready to serve that biotch.
Rinse off some lettuce leaves, unless you enjoy dirt, add your shrimp and chicken to a piece and top with the blackberry sauce.
