2 15- oz. cans chickpeas, rinsed, drained, patted very dry
2 tsp finely grated lime zest
Combine cayenne and paprika and set aside.
Heat oil in pan over medium-high heat. Working in two batches add chickpeas to skillet and sauté, stirring frequently, until golden brown and crispy. Saute 15 - 20 minutes. Using a slotted spoon, transfer peas to paper towels to drain. Place peas in a bowl and spinkle with cayenne and paprika while still hot! Toss to coat. Season to taste with salt and toss with lime zest.
* Recipe adapted from The Bon Appetit Test kitchen
Directions: Peel and devein shrimp. Marinate with Citrus habanero olive
oil, salt, pepper and lemon for at least 30 minutes. Heat pan and sauté shrimp
until pink on both sides. Drizzle with Juicy Pineapple Balsamic vinegar and serve over rice or salad greens.