For the guacamole:
Juice of 3 limes
1 tablespoon red onion, finely minced
Preheat oven to 350°. Spray a mini-muffin pan with nonstick cooking spray. Place a wonton wrapper in each muffin cup, gently pressing the wrapper to the sides of the tin. Make sure the center stays open. Bake for 10 minutes or until golden brown. Remove from oven and set aside.
Prep a baking sheet with parchment paper. In a medium bowl, add shrimp, olive oil, garlic, cayenne pepper, paprika, and salt. Toss, making sure shrimp are completely covered. Spread shrimp on baking sheet and bake for 5 minutes or until shrimp turn pink and begin to curl. Remove from oven and set aside.
CHAPEL HILL, N.C. Alvin Martell Scott Jr., 78, knows he’s an anomaly.
He is part of the second generation of Scotts to take over the family business: producing a tangy blend of natural spices and vinegar that’s bottled up and stocked in grocery stores.
Scott’s Barbecue Sauce has maintained its popularity in North Carolina, where the brand was built in 1945, and it can be found on grocery store shelves across the country.
The recipe dates back to 1917, when Scott’s grandfather first created it to season barbecue pork. The sauce carried such a reputation in Goldsboro, North Carolina, that Scott’s father, Alvin Martell Scott Sr., went to the U.S. Patent and Trademark Office in 1945 to patent the recipe and start selling it by the bottle.