Recipe by cajunhippiegirl
From Crazy Sista Cookbook by Lulu Buffet. This is a great dressing, it keeps well, and is also yummy over blackened grouper or on a grilled shrimp salad. Can also be used as a great marinade for grilling chicken or fish. Cook time is chill time.
Top Review by personalchef
Made for Spring 2010 PAC Wow, this is good, but boy oh boy is it tart. I had to add an extra tsp fine sugar to get it to my taste. I served it on a salad of grilled shrimp over baby and field greens, and orange bell pepper. BTW, you don't have to buy fine sugar for this, I just put regular sugar in my spice grinder and it turned into a fine sugar right away.
- 2 tablespoons fresh gingerroot, finlely minced
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup canola oil
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup fresh lime juice
- 1 1⁄2 teaspoons fine sugar
- 1 teaspoon coarse black pepper
- 1⁄2 teaspoon salt