Caribbean-style garlic-soaked shrimp

Prep: 25 minutes
Marinate: 30 minutes
Cook: 4 minutes
Servings: 6

Note: In Cuba, the native sour orange is used; here we add lime juice to simulate its flavor. This sauce is terrific on any seafood but is traditionally used for Cuban roast pork.

Ingredients:
½ cup fresh orange juice
¼ cup fresh lime juice
2 large cloves garlic, chopped
¼ cup extra-virgin olive oil
½ teaspoon each: kosher salt, freshly ground pepper
1 1/2 pounds shrimp, peeled, deveined
½ cup sliced green onions

1. Combine the juices, garlic, oil, salt and pepper in a large bowl. Reserve 1/2 cup in a separate container for serving; toss the shrimp in remaining marinade; marinate, refrigerated, 30 minutes-2 hours.

2. Heat grill to medium high. Thread the shrimp on skewers. Grill, turning once, until pink and firm, about 2 minutes per side. Place on a platter; drizzle with reserved sauce. Serve topped with green onions.

Carne asada with chimichurri

Prep: 15 minutes
Cook: 10 minutes
Servings: 6

Fun fact: In Argentina, jugoso means rare, a punto means medium and cocido means well done.

Ingredients:
1 cup flat-leaf parsley leaves (or 1/2 cup cilantro or basil plus 1/2 cup parsley)
2 tablespoons fresh oregano leaves
2 large cloves garlic, whole
¼ small yellow onion, whole
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon red chili flakes
Kosher salt and freshly ground pepper, to taste
2 pounds skirt steak or flank steak

1. For chimichurri sauce, place all ingredients (except steak) into a blender; blend to a smooth sauce. Taste for seasoning.

2. Heat grill to medium high. Season steak generously with kosher salt and freshly ground pepper. Place steak on grill; cook to desired doneness, turning once, 10 minutes. Allow to rest 5 minutes before slicing on the diagonal. Serve with chimichurri sauce, baguettes and a simple salad of lettuce, tomato, onion, oil and vinegar.

Chorizo burgers with queso fresco, avocado salsa

Prep: 30 minutes
Chill: 2 hours or overnight
Cook: 8-10 minutes
Makes: 8 burgers

Ingredients:
3 to 4 tablespoons ancho chili powder
1 teaspoon kosher salt
2 large cloves garlic, finely chopped
2 teaspoons dried oregano, crumbled
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon freshly ground pepper
1/4 cup cider vinegar
2 pounds ground pork (or turkey, or a combination)
8 burger buns or bolillo rolls, toasted
8 ounces queso fresco, crumbled

1. Combine chili powder, salt, garlic, oregano, cinnamon, cumin, pepper and vinegar in a large bowl. Add the meat; combine with your hands thoroughly. Form into 8 patties, wrap well in plastic and chill to blend flavors, at least 2 hours or overnight.

2. Heat grill to medium high. Place patties on the grill; cook, turning once, until cooked through (internal temperature 155), about 3-4 minutes per side. Serve on toasted rolls topped with avocado salsa and queso fresco.