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Heat olive oil in a small stockpot until hot. Add the onion and jalapeno and cook over medium heat until softened – 2-3 minutes. Add the sherry and cranberry vinegar and stir. Add the brown sugar and cranberries and reduce the heat to low. Cook the cranberries until soft and thickened – 10-15 minutes. Add the walnuts and raisins and continue cooking for an additional 3-5 minutes on low heat. Let cool and serve at room temperature.
Heat Fustini’s SELECT Olive Oil and butter in a medium-size sauté pan over medium-high heat. Combine the curry powder and Indian spice in a small bowl and dust shrimp with the mixture. Once the butter has melted and the oil is hot, add the shrimp and cook over medium-high heat for 2 minutes. Add the jalapeno and saute for 30 seconds. Add Fustini’s Jalapeno Lime balsamic and chutney and cook until heated. Serve with rice and garnish with fresh chopped cilantro.
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