RECIPES COURTESY OF CHEF LAMAR J. MOORE
GRILLED LIME SHRIMP Ingredients:
30 medium shrimp, peeled and deveined
1/ 2 cup chopped fresh cilantro 1/ 2 cup fresh lime juice
1/ 2 cup orange juice 1 teaspoon honey
1/ 2 cup Jose Cuervo tequila
1 each habanero ( chopped)
8 oz fresh garlic ( chopped)
3 ounces cracked black pepper
1.5 tablespoon chopped fresh oregano 1 teaspoon sea salt
2 each lemons for garnish
2 sprigs cilantro for garnish
1. Combine the olive oil, tequila, cilantro, lime juice, orange juice, honey, garlic, pepper, oregano, and sea salt in a bowl; whisk until well incorporated.
2. Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator for two hours.
3. Place shrimp on hot grill. Cook shrimp until cooked all the way through; they will turn pink and slightly curl. Roughly two to three minutes on each side.
4. Serve on a nice bowl or platter and garnish with lime wedges and cilantro.
MEXICAN STREET CORN Ingredients:
1/ 4 cup mayonnaise
1/ 4 cup Mexican crema
1 cup diced Monterey jack cheese ( Applegate Natural) 1 Tablespoon ancho chile powder
1 tablespoon chopped garlic
2 bunches cilantro, chopped
4 ears shucked corn
1 lime, cut into wedges
1. Pre- heat grill pan on stovetop, coat pan with melted butter.
2. While pan heats, combine mayonnaise, crema and garlic, and set aside.
3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
4. Transfer corn to bowl with mayo mixture, cheese, and chile powder and use a large spoon to evenly coat corn on all sides with mixture. Garnish with chopped cilantro and serve immediately with lime wedges.