Spicy Grilled Jalapeño and Lime Shrimp Skewers

Courtesy of Cook’s Country

Serves 4

Marinade

1 jalapeño chile, seeded and chopped (or more if desired)

3 tbsp olive oil

1 tsp grated lime zest, plus 5 tbsp juice from 3 limes

6 garlic cloves, minced

½ tsp ground cumin

¼ tsp cayenne pepper

½ tsp salt

Shrimp

1½ lbs extra-large shrimp, peeled and deveined

½ tsp sugar

1 tbsp minced fresh cilantro

For the marinade: Process all ingredients in food processor until smooth. Reserve 2 tablespoons marinade; transfer remaining marinade to medium bowl.

For the shrimp: Pat shrimp dry with paper towels and butterfly. Add to bowl with marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour.

Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until coals are covered with fine gray ash. Meanwhile, thread marinated shrimp on skewers and sprinkle one side of shrimp with sugar.

Pour coals into pile on one side of grill. Set cooking grate in place, cover, and let heat for 5 minutes. Grill shrimp sugar side down over the hot part of the grill until lightly charred, 3 to 4 minutes. Flip skewers and move them to cool side of grill. Close lid and let rest until other side of shrimp is no longer translucent, 1 to 2 minutes. Using tongs, slide shrimp into medium bowl and toss with reserved marinade. Sprinkle with cilantro and serve.

Port-Braised Short Ribs

Courtesy of Cook’s Country

Serves 4 to 6

5 lbs beef short ribs (6 to 8 English-style ribs)

Salt and pepper

1 onion, chopped

1 carrot, peeled and chopped

1 celery rib, chopped

4 garlic cloves, minced

1 tbsp tomato paste

3 cups low-sodium beef broth

1½ cups ruby port

¼ cup balsamic vinegar

¼ cup Minute Tapioca

1 sprig fresh rosemary

Adjust oven rack to middle position and heat oven to 375˚. Season ribs with salt and pepper and arrange bone-side up in roasting pan. Cover tightly with aluminum foil and roast until fat has rendered and ribs are browned, 1½ to 2 hours. Transfer ribs to paper towel-lined plate. Reserve 2 tablespoons rendered beef fat and discard remaining drippings.

Reduce oven temperature to 300˚. Heat reserved fat in large Dutch oven over medium-high heat until shimmering. Cook onion, carrot, and celery until lightly browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add broth, port, vinegar, tapioca, rosemary, and ribs to pot and bring to simmer.

Cover pot and transfer to oven. Cook until sauce is slightly thickened and ribs are completely tender, about 2 hours. Transfer ribs to serving platter. Strain and skim sauce. Serve, passing sauce at table.

Make Ahead: Ribs and sauce can be refrigerated separately for up to 3 days. When ready to serve, heat sauce and ribs together over medium heat until ribs are warmed through.