Fun Recipes

Shrimp Fajitas for Two (Using Divine Seasonings Dry Rub)


  • Shrimp Fajitas

    Shrimp Fajitas

    12 Jumbo Shrimp Peeled and Deveined
  • ½ Red Pepper Sliced
  • ½ Poblano Pepper Sliced
  • ¼ White Onion Sliced
  • ½ Tsp Sal de Pueblo Mexican Salt
  • 1 Tsp of Divine Seasonings
  • 2 oz Olive Oil
  • ¼ Cup White Wine


  • Heat your sauté pan, add olive oil
  • Add peppers, onions, and Sal de Pueblo salt to the pan and cook for 2-3 minutes
  • Add shrimp and Divine Seasonings to the pan and cook for 1-2 minutes
  • Add white wine and cook until shrimp is done
  • Serve with Rice and Tortillas
  • Garnish Optional: Salsa Fresca, Hot Sauce, Lime

Hibiscus Iced Tea (Using Hibiscus Flower Tea)


  • Hibiscus Iced Tea

    Hibiscus Iced Tea

    Place 2 oz. of dried hibiscus flower in a pot with one gallon of cold water on stove top
  • Bring to a boil and lower heat to a simmer for about 5-10 minutes.
  • Turn off heat and let sit for approximately 20 minutes.
  • Strain. Sweeten to taste.
  • Refrigerate, or Serve over Ice.


Mexican Salt Chocolate Fudge (Using Sal de Pueblo Mexican Salt)


  • Mexican Salt Chocolate Fudge
  • 2 cups (12 oz bag) semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 ½ tsp Mexican vanilla extract
  • ¼ tsp of Sal de Pueblo Mexican salt


  • Line a 9-inch baking dish with aluminum foil.
  • In a medium saucepan, combine chocolate chips and condensed milk over low heat. Stir until chocolate is melted and smooth.
  • Once smooth, take off heat and stir in vanilla and Mexican salt.
  • Pour into baking dish and refrigerate for two hours. For added texture sprinkle more Mexican salt on top to taste.
  • When ready pull from foil and cut into squares