Ingredients

• 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
• 1/2 c. vegetable oil
• 1/2 of a large habanero pepper, seeded and minced
• 3 large garlic cloves, chopped
• 1 T. minced fresh ginger
• 1 T. brown sugar
• 2 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. Mexican oregano
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• chopped cilantro, flaky sea salt, and fresh lime wedges for garnish
• Beer (buy local) for soaking plank, if grilling shrimp on a plank

Directions

1. Place shrimp in a wide shallow bowl. Set aside.
2. In a small bowl with high sides, combine all ingredients from the vegetable oil through the allspice. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.

1. Set a large grill plank in a pan with sides and completely cover plank with beer. If the plank wants to float, simply set a bowl or something similar on it to weigh it down. Let soak for 2 hours. Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Set soaked plank on grate to get plank hot. When plank starts to crackle, which should take about 3 minutes, set shrimp on plank. 
2. Grill 5 to 6 minutes per side, or until shrimp are no longer opaque. Set plank on a pan and serve shrimp straight from the plank. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.

If grill shrimp on the grill grates

1. Heat a charcoal or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Oil grill grates well. 
2. Set shrimp on grates. Grill for 3 to 4 minutes per side, until shrimp are no longer opaque and have a bit of char. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.

Ingredients

• 2 (8) ounce filet mignon
• 3 teaspoons kosher salt
• 3 teaspoons freshly cracked black pepper
• 1 stick of butter (1/2 cup) - ½ stick softened
• 1 Tablespoon olive oil
• 2 cloves garlic, minced
• 1 Tablespoon parsley chopped
• 1 Tablespoon rosemary chopped

Directions

1. To make the compound butter: Take ½ stick softened butter and combine with garlic, parsley, rosemary and lemon zest. Place in plastic wrap, roll into a log and refrigerate.
2. Season both sides of the steaks with salt and pepper.
3. Preheat your oven to 400*.
4. Get your pan really hot. Add remaining butter and oil. Sear steaks 2-3 minutes each side until a nice crust forms, while spooning melted butter in the pan over steaks. Once both sides have a nice crust, take the whole oven proof skillet and put it in the 400* oven for 6-8 minutes depending on the thickness of your steak.
5. Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
6. Add a pat of the compound butter during the last few minutes of the steak being in the oven. It will melt over your steak and adds another layer of flavouring.

What makes it restaurant style?  it’s cooked in an oven and not on a grill, no matter what they tell you.  It gives them better control over quality and more consistently perfect steaks.

Ingredients

• 8 Jalapenos (small)
• Steak
• 1 Tbsp Cream Cheese
• ½ Tbsp Ranch Dressing
• 1-2 Tbsp Chives (chopped)
• Dehydrated Tomato (two slices)
• Cheese
• Butter
• Soft Tortilla Shell

Directions

1. Roast your jalapeños and put them in a ziploc bag for a few minutes to help remove the skin. 
2. While waiting mix the cream cheese, ranch, chives and tomato together and spread it on one half of the tortilla. 
3. Thinly slice your leftover steak and place it on the spread and top with your jalapeños once you have removed the skin and seeds. 
4. Apply a generous dose of cheese on top of all of that, fold the tortilla in half, butter both sides and fry in a pan on medium heat until golden brown on each side.

Ingredients

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/2 cup cheddar cheese, room temperature, grated
• 2 slices bread
• 1 tablespoon butter, room temperature

Directions

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3. Heat a non-stick pan over medium heat.
4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.