Chile Molido Grilled Shrimp

1-2 tbsp New Mexico Chile Molido*
30-40 shrimp*
7 cloves minced garlic
4 tbsp olive oil
kosher salt
cilantro
skewers for grill
If you are using wooden skewers 
soak in water at least 20 minutes prior to grilling.

Blot dry the shrimp with a paper towel and place in a gallon size Ziplock bag. Add garlic, New Mexico Chile Molido and olive oil. Close bag and remove air. Massage gently until all shrimp are coated (be careful shrimp tails can poke your hands.) Let marinade at least 45min and up to an 1hour and a half.

Using two skewers (see photo for how to), skewer 5 shrimp and repeat till all are skewered. Right before the shrimp go on the grill spinkle with salt. Grill for about 2-3 minutes each side (the time depends on your grill or the heat of the coals.)

Serve immediately.
These are amazing by themselves or in tacos.

*The brand I use is Julias spices.
*Since I am in landlocked Utah I have a hard time finding really good fresh shrimp. So when I can't find good fresh, I use the Kirkland brand frozen raw. If you are using frozen raw make sure to properly thaw them overnight in the fridge, force thawing them will make them though.

When grilling I highly recommend using charcoal (non-matchlight) with a charcoal chimney. The charcoal chimney allows you to get the coals piping hot with out any lighter fluid or gas. Lighter fluid and gas tend to lend their flavor to food, and I am not a fan.

Recipe courtesy Meikel Reece
Photo courtesy Meikel Reece

Paprika, Lime & Grana Padano Grilled Corn

Recipe credit goes completely to the culinary geniuses at Pizzeria 712
This is my desperate attempt to recreate their amazing dish so that I could have it every night while corn is in season. So please go try it at the Pizzeria while they still have it!

6 ears of corn, shucked
1 cup mayonnaise (I recommend veganaise or olive oil mayo)
2 heaping tbsp of good paprika
the juice of 2 limes
1/4-1/2 cup grana padano cheese (you can use Parmesano reggiano just make sure it's the good stuff)

Remember that my downfall in writing out recipes is that I never use measurements when I cook, I just sort of eye it and then taste it till it tastes right, I encourage you to do the same.

Fire up your grill, if it is a coal grill make sure to leave enough time to have the grill piping hot.

In a pasta pot or steamer pot bring about a cup of water to boil to steam the corn.
While you wait for the water to come to a boil, in a bowl mix together mayo, lime juice, paprika. Once combined add cheese and set aside.

Add corn to boiling pot to steam. Steam for 4 min and remove.

Place corn down on grill in the hottest part of your grill. Brush on Lime Mayo mixture, evenly until coated. Leave on the grill about 5-7 min, you need to watch it and be turning it this whole time. Add more Lime Mayo mixture to your liking, remove from grill and serve immediately.