Potpourri and Caviar Dip with Grilled Herb Shrimp

Grilled Herb Shrimp
3 garlic gloves, minced
1 medium yellow onion, diced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 teaspoon Westbrae Dijon mustard
2 teaspoon Hain kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Hain extra virgin olive oil
16 to 20 peeled and cleaned shrimp with the tails left on

Caviar Dip
8oz Cream Cheese at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 Tablespoons freshly minced dill with one sprig for garnish
1 whole scallion, minced
1 Tablespoon of milk
1/4 teaspoon of Hain kosher salt
Freshly ground black pepper to taste
3 1/4 ounces good salmon roe (caviar)
1 bag of Terra Potpourri Chips

To make Grilled Herb Shrimp

Combine garlic, onion, parsley, basil, mustard, salt, pepper, olive oil and lemon juice. Add the shrimp and allow them to marinate for one hour at room temperature.

Heat your grill, brushing grilling rack with oil so that the shrimp do not stick. Skewer the shrimp. Put about 5 or 6 shrimp per 12inch pre soaked wooden skewer. Grill shrimp for 1 1/2 minutes on each side.

To make Caviar Dip

With an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt and pepper. With a rubber spatula, fold in 3/4 of the salmon roe (caviar). Spoon the dip into a bowl and garnish with the remaining salmon roe and sprig of fresh dill. Serve with chips and grilled herb shrimp skewers.

SERVES: 6
MAKES: 2 cups