• 4 to 6 Bell Peppers: green, red, or yellow. You may also use the hot versions.

• 3 Tbsp Floribbean Key Lime Savory Oil.
• 1 Tbsp White wine vinegar
• Salt and pepper to taste.

Place peppers in a pre heat 375° oven until the skin turns dark , when done place them in a plastic or paper bag for 10 minutes to maintain moisture. When cools off place them under running water, cut them in half and remove skin and seeds. Use a deep bowl to place peppers and baste them generously with the Key Lime Savory Oil dressing. Cover, and chill. This keeps for a week or more in the refrigerator.

For the Dressing: In a small bowl combine ingredients and beat; add salt and pepper last.
Note: Depending on the size of the peppers, you may have to double dressing quantities. Serve with sliced mozzarella and tomato slices for a starter. Mix with baby lettuce for salads or toss with pasta for summer quick, light and cool meals.

• One pound of large raw shrimps.(20 to 30 units x lb.)
• 1/4 cup (4oz.) of Floribbean Key Lime Savory Oil.
• 4 Tbsp. unsalted light butter.
• 2 Tbsp. minced garlic.
• Salt and pepper to taste.
• ½ teaspoon ground Paprika.
• 1 ½ Tbsp. Minced cilantro or parsley for garnishing.

In a large glass or plastic bowl mix Oil, pepper and paprika, pour clean, deveined raw shrimps to marinade for some 15 to 20 minutes on that mix. On a medium heat add butter and minced garlic until butter melts; immediately add marinated shrimps, a pinch of salt and sauté for some 8 to 12 minutes until the shrimps become reddish and moist. Take shrimps off the skillet, splash with fresh chopped cilantro and serve immediately.

1lb of thinly sliced tuna/mahi-mahi or any other with fish fillet makes two servings.

• ½ CUP (4OZ) Floribbean Key Lime Savory Oil.
• 8 lge garlic cloves finely minced.
• 3 Tbs. red pepper flakes or Cayenne pepper.
• ½ CUP (4 OZ) White wine.
• 2 Tbsp. paprika.
• Salt and pepper to taste, and a sprig of chopped garlic for garnish.

On a skillet pour the Key Lime Savory Oil to warm up in a medium heat, add the minced garlic and the flake pepper and sauté for one minute. Remove from heat and add the white wine and paprika (it will splatter so use a screen to cover) stir well and sauté for another minute. Turn to ¾ heat and add the fillet until turn brown but flaky. Enjoy this limy tropical dish.