Summer Bowl with Sriracha Mango Lime Shrimp

Featuring: Seven Barrels Lime Olive Oil and Seven Barrels Sriracha Mango Vinegar


  • Marinade & Shrimp ingredients:
  • Cooking oil or spray for grill
  • ½ cup Seven Barrels lime olive oil
  • 6 tablespoons Seven Barrels Sriracha Mango vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • ¼ teaspoon sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon hot paprika or cayenne pepper
  • 1 tablespoon fresh cilantro, chopped
  • 2 pounds shrimp, peeled and deveined
  • Bowl ingredients:
  • 1 cup quinoa, cooked
  • 2 tablespoons Seven Barrels Lime Olive Oil, divided
  • Lime zest
  • Salt and pepper, to taste
  • 1/2 zucchini, sliced ¼ inch rounds
  • 1/2 yellow squash, sliced ¼ inch rounds
  • 1 cup bell peppers (red, yellow, orange), cut into large chunks
  • 1/2 cup corn kernels, cooked or grilled
  • 4-5 slices bacon, cooked and crumbled
  • 1 avocado, sliced or cut into large chunks
  • 4-6 thin slices fresh mango
  • 1 small red chile pepper, minced (optional)
  • Fresh torn basil leaves, for garnish


Mix the Seven Barrels Lime Olive Oil, Seven Barrels Sriracha Mango Balsamic vinegar, mustard, garlic, salt, pepper, hot paprika, and chopped cilantro together in a mixing bowl and reserve half for dressing. Add shrimp to the other half in a plastic ziptop bag, tossing to coat, and marinate for 20 mins up to overnight in the fridge.

Meanwhile, cook quinoa according to package directions, fluff with a fork and toss with one tablespoon of Seven Barrels Lime Olive oil and lime zest, salt and pepper to taste; set aside.

Heat a grill or grill pan over high heat and spray with cooking oil.

In a large mixing bowl add zucchini, squash, and bell peppers and toss with Seven Barrels Lime Olive Oil, salt and pepper to coat. Grill veggies for about Seven-8 minutes until charred and soft. Remove from grill, set aside.

Heat or grill corn (cut into kernels); cook, drain and crumble the bacon; slice avocado, set aside.

Remove shrimp from the marinade and grill for about 6 minutes on the grill, flipping over once, until shrimp are pink and cooked through, set aside.

Assemble the bowls by layering the cooked ingredients: quinoa, grilled veggies, corn, bacon and shrimp. Top with slices of avocado, mango, red chile pepper. Drizzle with additional reserved Sriracha Mango Lime dressing, fresh torn basil, salt and pepper to taste.

Serves 2-4.

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Try our new kid on the block—the chopping block, that is—is by whipping up this Watercress Salad with Avocado, Artichokes, Cauliflower & French Vinaigrette. Salads can get boring. Fast. But when you unite refreshing watercress with finely chopped shallots, buttery avocado, tangy Dijon, marinated artichoke hearts, crispy chopped nuts, and savory cauliflower… you make a salad not only interesting but absolutely delectable. And that’s not even including the Seven Barrels Herbes de Provence Extra-Virgin Olive Oil, bringing the whole dish together and making the flavors next level.

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Sorry, that was misleading. No, we don’t have runny noses or itchy, watering eyes. We’re just full blown addicted to hay rides, and everything they entail: crunchy leaves, picturesque countrysides, apple picking, thick sweaters, and cozying up to warm bowls of Instagram-worthy meals afterwards. Blame October. But honestly? This is one brand of hay fever we long for year-round. Especially when we’ve got Seven Barrels White Balsamic & Tuscan Herb Extra Virgin Olive Oil in the kitchen cabinet. That unbeatable pair makes chowtime the main event no matter what it follows… a hayride, a corn maze, or a game of touch football. Whip up some of this comfort food, and be forewarned: you’ll be singing “You Give Me Fever” to Seven Barrels in no time. Are you shouting, “SHOW ME THE RECIPES!” Tom Cruise style, yet? Here they are…

Everyone knows that Spinach Artichoke Dip is the food of the gods. Tender artichoke hearts, tangy feta, softened cream cheese, savory garlic, and bright red pepper flakes are enough to make Zeus himself come to earth in human form just for a bite. But add Seven Barrels White Balsamic & Tuscan Herb Extra Virgin Olive Oil, and the dip transcends earth itself—the flavor becomes cosmic. Serve with crispy pita chips, and you’ll be, well, in heaven.

Lost in a corn maze? Make the most of it and grab some ears to make this delectable Grilled Corn, Avocado & Tomatoes Dish with White Balsamic & Tuscan Olive Oil Dressing. Sometimes the simplest things are the best, and this recipe is evidence. Crisp sweet corn, creamy avocado, and perfectly juicy tomatoes unite with the mouthwatering flavors of Seven Barrels White Balsamic and Tuscan Olive Oil to make this simple dish a true standout.

Fragrant basil. Crispy shallots. Sweet yellow and red cherry tomatoes. Snappy green beans. Flavorful Dijon mustard. These all-stars all combine to make a salad unlike any salad you’ve had before—a.k.a. A salad you cannot get enough of. Yes, you read that right. Meet Green Bean and Tomato Salad with Basil-Shallot Vinaigrette. Make a good first impression, because you two are going to be friends for a long, long time. And witness another case in which Seven Barrels takes something simple to a whole new level. An unearthly level.

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