Preheat a large sauté pan over medium-high heat. Add butter and oil and allow to melt. Now add shrimp, Florida Citrus Sea salt blend, and garlic; stir to coat shrimp.

Carefully add white wine and stock. Bring to a boil and reduce heat to low and simmer for 1-2 minutes.

Melt butter in skillet over medium high heat. Add garlic, Worcestershire sauce, Cajun Seasoning, green onions, and stock. Stir while cooking 3 to 5 minutes or until the sauce has thickened slightly. Add the shrimp and cook, stirring until shrimp are pink and just cooked through, approximately two to three minutes more.

Serve immediately over cooked rice.

Preheat your oven to 375 degrees.

In a medium bowl combine the tomato sauce, brown sugar, honey, lemon juice, molasses, Worcestershire sauce, yellow mustard, oregano, chili powder and cayenne pepper. Stir until thoroughly combined.

In a large oven-safe skillet over medium heat add the tablespoon of olive oil. Once hot, add in the diced onion and sauté until translucent. Add the minced garlic and cook for 1 minute.

Add in the cocktail sausages and cook for 5 minutes.

Pour the sauce over top, stir and place into a preheated oven for 30-40 minutes, stirring occasionally.

Serve warm.

Crock pot method In a small skillet, saute onion and garlic in olive oil as described above. Instead of transferring to the oven, combine onion/garlic mixture, cocktail sausages and sauce in a crock pot on high heat for 1 hour, stirring occasionally. Reduce heat to low and serve.

Heat oven to 350°. Line a rimmed baking sheet with foil and place a wire rack on top. Coat rack with cooking spray. Soak wooden skewers in water for 30 minutes.

Cut chicken into 1” cubes. Cut bacon strips into thirds, wrap each piece around a chicken cube, and slide several onto each skewer.

Mix brown sugar and chili powder in a shallow bowl Coat wrapped chicken pieces in brown sugar mixture and arrange skewers on prepared rack. Bake 30 to 35 minutes or until bacon is crisp. Makes about 45 appetizers

In a medium mixing bowl blend sour cream and Ranch Dip Mix together. Stir in blue cheese. Chill until ready to serve.

Serve with buffalo wings.

Mix contents of dip mix packet with yogurt. Chill for 30 minutes.

In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder and cayenne.

In a large bowl, add cubed chicken and toss with olive oil.

Add dry ingredients to chicken and toss until evenly coated.

Thread chicken onto wooden skewers.

Preheat your grill to a medium-high heat. If your grill has a thermometer, it should read about 375 degrees. Once hot, reduce heat to medium (350 degrees) and place skewers on grill.

Grill chicken, rotating skewers after a few minutes. Continue to grill for about 12 minutes, until chicken is fully cooked.

Place southwest Greek yogurt dip into a small serving bowl. Use as dipping sauce for the chicken.