INGREDIENTS

• 1 lb. shrimp (small)
• 1 Poblano pepper, stem and seeds removed  
• 6 green onions, white & light green part only
• 1 clove garlic, minced
• 1 cup cherry tomatoes, quartered
• 1 avocado, diced
• ¼ cup cilantro, chopped
• 8 10-inch flour tortillas
• Juice of ½ a lime
• Paprika
• Chili powder
• kosher salt
• fresh ground pepper

DIRECTIONS

1. Lightly coat the corn and green onions with oil. 
2. Grill the corn, pepper and green onions until the corn & green onions are slightly charred, and the pepper is well seared. 
3. Cut the corn from the cob, and remove any charred skin from the pepper. 
4. Dice the pepper and onions, then combine with the diced avocado, tomatoes, cilantro & corn in a bowl with the lime juice. 
5. Add salt and ground pepper to taste. 
6. Lightly dust the shrimp with paprika and chili powder. 
7. Grill on medium heat until they turn pink. 
8. Place tortilla shells over hot grill until very slightly charred. 
9. Remove, fill with shrimp and top with salsa.  Serve immediately. 

INGREDIENTS

• wooden skewers
• 4 tablespoons honey
• 1 tablespoon honey mustard
• 1 teaspoon soy sauce
• 1 teaspoon Asian five-spice powder
• 24 Chipolata sausage
• 8 large shallots, peeled and halved lengthwise
• 1 red bell pepper, cut into 1 inch pieces
• 1 zucchini, cut into 1/2-inch rounds
• 1 large carrot, peeled and sliced into 1/4 inch thick rounds

DIRECTIONS

1. Preheat an outdoor grill for medium-high heat. Soak eight wooden skewers in water to prevent burning when grilled.
2. Mix honey, mustard, soy sauce, and five spice powder together in a large bowl. Add sausage, shallot, red pepper, zucchini, and carrot, and toss thoroughly to coat. Alternately thread sausage, shallot, red pepper, zucchini, and carrot onto skewers.
3. Cook skewers on the prepared grill until sausage is evenly brown and vegetables are tender.

INGREDIENTS

• 1/4 cup oil for frying
• 1/4 cup all-purpose flour
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cups cooked, chopped chicken breast meat
• 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
• 1 (4.5 ounce) can sliced mushrooms, drained
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Worcestershire sauce
• 3 cloves garlic, minced
• 1 teaspoon soy sauce
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 dashes hot sauce

DIRECTIONS

1. Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
2. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

INGREDIENTS

• 1/2 cup mayonnaise
• 1 teaspoon Cajun seasoning
• 1 1/3 pounds ground beef sirloin
• 1 jalapeno pepper, seeded and chopped
• 1/2 cup diced white onion
• 1 clove garlic, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 4 slices pepperjack cheese
• 4 hamburger buns, split
• 4 leaves lettuce
• 4 slices tomato

DIRECTIONS

1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.