Garlic Shrimp with Red Peppers
3 pounds jumbo shrimp, uncooked, peeled with tails
3 red bell peppers, cut into 1 inch squares
6 tablespoons olive oil
6 cloves minced garlic
2 1/2 tablespoons Spice Barn Smoked Sweet Paprika
1 teaspoon Spice Barn Cayenne Red Pepper
2 teaspoons Spice Barn Oregano
1/2 cup dry sherry

Spray two baking pans, with sides, with nonstick spray.  Mix shrimp, peppers, garlic, paprika, oil, oregano, and cayenne; toss.  Place on baking sheets in a single layer.  Sprinkle with salt and pepper.  Preheat oven to 400 degrees.  Roast 10 minutes; turn and roast another 7 minutes.  Remove shrimp from pans, divide sherry and pour into pans.  Scrape browned bit; pour sherry from both pans into a small saucepan.  Bring to a boil and reduce by half, about 2 minutes.  Drizzle over shrimp.

Smoked Paprika Mayonnaise
1/2 cup mayonnaise
3/4 teaspoon Spice Barn Smoked Hot Paprika
1/4 cup capers, drained and coarsely chopped

Blend all ingredients.  Serve as a dipping sauce for fish and other appetizer and snack foods.

Smokey Chicken Fingers with Horseradish Dip
16  finely crushed crackers
1/4 cup pecans, toasted
1/2 teaspoon each salt and pepper
2 teaspoons Spice Barn Smoked Sweet Paprika
4 chicken breasts, boneless and skinless
1 egg white
cooking spray

Grind toasted pecans. Stir together crumbs, pecans, seasonings.  Cut each piece of chicken into 4 strips.  Whisk egg white until frothy; dip chicken into egg white; dredge in crumb mixture.  Place a rack coated with cooking spray on broiler pan; coat each side chicken with cooking spray.  Place on pan.  Bake at 425 degrees for 18-20 minutes.  Serve with dip.

Horseradish Dip
1/2 cup plain nonfat yogurt
1/4 cup coarse grained mustard
1/4 cup honey
2 tablespoons prepared horseradish

Stir together all ingredients.

Pork & Pepper Kabobs with Couscous
1 pork tenderloin, cut into large cubes
2 teaspoons Spice Barn Smoked Hot Paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
1/2 teaspoon salt
2 red bell peppers, cut into 1 inch squares
1/2 cup fresh cilantro, chopped

Toss pork pieces with a mixture of paprika, cumin, salt, and pepper.  Thread pork and red bell pepper on skewers, alternately.  Grill until pork registers 160 degrees.  Server atop couscous and sprinkle generously with cilantro.

Couscous: 
2 tablespoons olive oil
1 sweet onion, chopped
1 can condensed chicken broth
1/4 cup water
10 ounces couscous

Heat oil in saucepan, add onion; cook until golden, about 5 minutes.  Add broth and water and bring to a boil.  Add couscous.  Remove from heat, cover and let stand 5 minutes.  Fluff with fork and serve.

Smoked Paprika & Roasted Pepper Butter
1 stick butter, room temperature
3 tablespoons roasted red bell peppers, drained and chopped
1 1/2 teaspoons Spice Barn Smoked Hot Paprika
1/4 teaspoon ground black pepper

Mix all ingredients to blend.  Use plastic wrap to shape into a 1" log.  Wrap tightly and refrigerate.  Can be used on vegetables, meats, and breads.