When you're having a little shindig at your place and looking for some really different munchies with which to entice your guests, set out a bowl of this vibrantly unique and zingy salsa made from Fischer & Wieser's Papaya Lime Serrano.  It's guaranteed to stir up a conversation or two.

2 Cups canned Mandarin orange segments well drained and roughly chopped

1 Small red onion, diced

1 Cup Papaya Lime Serrano Sauce

1/3 Cup freshly squeezed lime juice

1 Bunch cilantro, leaves and tender stems chopped

1/8 tsp Smoked Ghost Pepper Powder (more or less to taste)

Corn tortilla chips

Combine all ingredients in a medium-sized bowl and stir to blend well.  Refrigerate until ready to serve.  Transfer salsa into serving bowl and serve alongside a basket of corn chips.  Makes about 3 1/2 cups.

Note:  I like things pretty hot but recommend you use the Smoked Ghost Pepper Powder with caution!  For less heat feel free to use your favorite pepper of choice. 

These days, you can top a deviled egg with almost anything cooked -almost any way.  One of our favorites has a fried oyster on top and then a spoonful of so-called "bacon jam."  This shrimp version is just about as exciting, and it requires a lot fewer sous chefs.

12 large eggs

1 Tablespoon dehydrated minced onion

2 Tablespoons mayonnaise

2 Tablespoons Hickory Black Pepper Mustard

1 Pound peeled and deveined large Gulf shrimp

1 Tablespoon extra-virgin olive oil

1 Tablespoon butter

Juice of 1/2 fresh lime

1 cup Mango Ginger Habanero Sauce

1 Tablespoon dried parsley

1 teaspoon crushed pepper

Set the eggs in the bottom of a deep pot and cover with cold water.  Bring water to a boil and let boil for 10 minutes, then turn off heat and let continue cooking for 15 minutes more.  Remove boiled eggs from water and let cool.  Peel the eggs, slice them in half lengthwise with a sharp knife and use a spoon to remove the yolks into a mixing bowl.  Mash the yolks with the onion, mayonnaise and Hickory Black Pepper Mustard.  Let sit for flavors to meld while preparing the shrimp.

In a skilled over medium-high heat, cook the shrimp in the olive oil and butter just until they turn pink.  Squeeze the lime over the top and remove shrimp to a bowl to let cool.  Over low heat, stir in the Mango Ginger Habanero Sauce along with the parsley and red pepper.  Pour all but 1-2 tablespoons of this sauce over the shrimp and stir to coat.  Stir the rest into the egg yolk mixture.  Using a spoon, fill the egg whites with the yolk mixture.  Place a shrimp on top of each and spoon a little more sauce from the bowl on top.  Makes 24 deviled eggs.

1/2 Cup Smokey Plum Chipotle Sauce

1/2 Cup balsamic vinegar

1/4 Cup extra-virgin olive oil

6 Ripe peaches, pitted and cut into wedges

2 Pounds tomatoes, cut into wedges

1 Cup thinly sliced red onion

1 Cup crumbled feta cheese

1 Cup pecan halves, toasted

1/2 Cup torn fresh basil leaves

Make the dressing by mixing the Smokey Plum Chipotle Sauce, vinegar and olive oil in a large bowl.  Add all remaining ingredients except the basil and toss to coat.  Top with basil and serve immediately.  Serves 10-12.