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Serves 4-6 – 1 pound large shrimp, peeled and deveined – 2 tsp of vegetable oil – 4 tbsp of GarLic it! Sichuan Pepper Sliced Garlic Heat the oil in a large non-stick skillet over medium-high heat. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. . . . → Read More: Amy’s Sichuan Garlic Shrimp Stir fry 
Submitted by GarLic it customer Serves 4-6 - 4 Sliced Roma Tomatoes – 1 head of butter lettuce – 4 TBSP of GarLic it Spicy Chipotle Sliced Garlic Tear up the washed butter lettuce and combine in a bowl with the sliced Roma tomatoes, then dress with the Spicy Chipotle Sliced . . . → Read More: Jim’s Spicy Garlic and Tomato Side Salad 
-4 large roma tomatoes -1 large cucumber (peeled and seeded) -4 scallions -1 1/2 tbsp of GarLic it! Spicy Chipotle Sliced Garlic -2 tsp of Red Wine Vinegar -1 tsp fresh cilantro -2 cups of spicy V8 juice or tomato juice Chop all up in large chunks then add all the ingredients together . . . → Read More: Marci’s Gazpacho with Chipotle Sliced Garlic Serves 4 - 1.5 lbs of dry sea scallops with muscle removed – 2 tsp or butter – 1 – 2 tbsp of Savory Basil GarLic it! Rinse the scallops then dry off. Add butter to saute pan on medium heat and wait for it to melt, then add the scallops and put on . . . → Read More: Peri’s GarLic it! Scallops 
This is the recipe that was featured at the Taste of Washington, by Purple Beet Catering founder, Lirit Maslan. Serves 2 2 large flour tortillas 1/2 cup of shredded cheese (a Mexican blend is best) 2-4 TBSP of Spicy Chipotle GarLic It! (depends on how hot you want it) Use a large non-stick . . . → Read More: Lirit’s GarLic It! Quesadilla |
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