We were originally only going to use this dressing on our chickpea salad, but then Cameron had the bright idea to grill some shrimp and use the dressing also as a marinade. The results? Amalzing! I loved the hint of sweetness that the honey added.
1 jalapeno pepper, seeded and coarsely chopped
Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.