Get the latest Fiery flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/fiery Start dinner off with a bang! Cinnamon, Ginger, and Cayenne combine to make a lingering 'burns-so-good' feeling, that will have 'em stoking the flames with more! The shrimp is drizzled with a cinnamon and ginger infused mirin (sweetened sake). I serve it with a minty couscous to help cut the heat. http://www.grouprecipes.com/107226/fiery-moroccan-shrimp.html We saw this used by Jeffrey on the Next Food Network Star. It's not easy to find but did find this recipe. Can be used as a rub ,marinade or along side meats. http://www.grouprecipes.com/104789/harissa.html Bring the taste of the southwest at your table. Fiery and spicy chicken legs that everyone will love. http://www.grouprecipes.com/96702/hot-and-spicy-drumsticks.html This is a very fragrant, but powerful, spice rub. Massage this onto a leg of lamb, or kid, then allow to rest before barbecuing. It works equally well on chicken and pork. {WASH hand thoroughly after handling} http://www.grouprecipes.com/92187/berbere-rub.html This is an indian dish loved by most of us. it's a fiery recipewith subtle undertones. as the flavour of the prawns should be noticeable,the spices should not take over. my dad,bro and sis loved it n heaped it onto their plates! ; ) http://www.grouprecipes.com/84022/prawn-bhuna.html This has to be the BEST ketchup in the entire world. It's spicy and delicious. It goes well with fries, eggs, grilled cheese sandwiches -- basically anywhere you'd use ketchup! http://www.grouprecipes.com/69742/hot-hot-hot-jalapeno-ketchup.html I love guacamole. Love it. And this is a kicked up little version that I made over the weekend. I roasted the fresh corn on the cob - it would be great grilled. Next time. I used canned chipotles because that's what I had on hand. Delicious. And it will be gone in a snap. It makes about 4 cups of goodness. Enjoy. I did. Adapted from Bon Appétit . http://www.grouprecipes.com/54793/guacamole-with-roasted-corn-and-chipotle-in-adobo-sauce.html I have had a couple of margaritas this night and let's see if I can post this properly. I will be sharing the other menu dishes a bit later, as they all came out very tasty. Pozole is a traditional pre-Columbian soup or stew made from hominy, with pork or other meat such as chicken, sausage or seafood, chile, and other seasonings and garnishes. This time out I chose fresh chorizo and large shrimp. A wonderful recipe that is very versatile and deliciously popular. I chose radishes, scallions, lettuce, avocado, queso fresca, sour cream and tortilla strips as the toppings. Served with guacamole, enchiladas, margaritas and sopapillas. http://www.grouprecipes.com/54497/chorizo-and-shrimp-pozole-with-numex-red-chiles-and-green-chile-sauce.html Very spicy and packed with flavor....serve over naan bread or rice. From "Chili" by Linda Doeser http://www.grouprecipes.com/49537/indian-chili-chicken.html I love finding different ways of cooking seafood. Salmon is one of our family favourites. I hope you like this. http://www.grouprecipes.com/45835/sweet-and-fiery-glazed-salmon.html