• 12 ounces beer
• 1 cup malt vinegar
• 1/2 cup vegetable oil
• 1/2 cup fresh lime juice
• 2 tablespoons sugar
• 2 tablespoons kosher salt
• 4 fresh bay eaves
• 1 teaspoon peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons hot sauce e.g. Crystal or Louisiana
• 2 lbs large shrimp, peeled, deveined, tails on (optional)
• 2 large sweet onions, thinly sliced
• 1 carrot, thinly sliced on bias
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh flat-leaf parsley, chopped

Pickled Shrimp With Beer And Lime

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This image is missing the cilantro and parsley garnish.

• 1½ lbs beef skirt steak or beef flank steak
• 3 limes, grated zest and juiced
• 2 green onions (scallions), chopped
• 3 garlic cloves, minced
• 3 tablespoons cilantro, chopped
• 2 teaspoons olive oil
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ancho chili powder
• salt and black pepper, freshly ground

Chili Lime Skirt Steak

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• 2 tablespoons olive oil
• 1 cup onion, coarsely chopped
• 1 green pepper, coarsely chopped
• 28 ounces canned tomatoes, coarsely chopped
• 1 tablespoon fresh lime juice
• 2 teaspoons Tabasco Pepper sauce
• 1/2 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

Homemade Chunky Salsa

• 1/3 cup cornstarch
• 1/2 teaspoon cayenne or to taste
• Salt to taste
• 3 egg whites
• 1¼ cups flaked coconut
• 1½ pounds medium peeled shrimp

Pineapple Salsa

• 1½ cups finely chopped fresh pineapple
• 1/3 cup chopped red onion
• 2 tablespoons finely chopped fresh cilantro
• 1/3 cup pineapple preserves
• 1 tablespoon finely chopped fresh jalapeno
• 1 tablespoon lime juice

Coconut Shrimp with Pineapple Salsa

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• 1 1/2 cups flour
• 3 sticks of butter, at room temperature, in all
• 1/2 cup sugar
• 3 eggs, in all
• 1/4 cup molasses
• 1/2 cup brown sugar
• 3/4 cup oats
• 1 cup toasted pecans, chopped
• 1/2 cup corn syrup
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla
• zest of 1 orange
• 1/4 teaspoon salt

Apricot Topping

• 1 cup dried apricots
• 1 lime, zested and juiced
• 1 orange, juiced
• 1 vanilla bean, scraped
• 1 1/2 cup sugar
• 1/4 cup water

Caption

Video of Cooking Demonstration Available

• 2 packs of boneless, skinless chicken tenders
• 6 cups of water
• ½ teaspoons fajita seasoning
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 large red onion, chopped
• 3 - 4 large cloves of minced garlic
• Juice of 1 lime
• 3 32-ounce boxes of Swanson’s Chicken Broth
• 4 chicken bouillon cubes
• 1 15-ounce can sweet whole kernel corn
• 1 15- ounce can light kidney beans
• 1 15- ounce can pinto beans
• 1 15- ounce can black beans, rinsed and drained
• 1 10- ounce can of Rotel “Mexican Festival” with lime juice and cilantro
• 1 15- ounce can Hunts diced tomatoes with basil, garlic & oregano
• 1 ¼ teaspoons Mexene chili powder
• 1 ¼ teaspoons cumin
• 1 teaspoon dried basil
• 3 teaspoons mexican oregano
• 3 tablespoons dried parsley flakes
• Cayenne pepper & salt, to taste
• ¼ cup uncooked long grain rice

Tortilla Chicken Soup

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• 6 large ears corn
• 1/4 cup olive oil
• 1/4 cup lime juice
• 2 tablespoons Texas-style chili powder
• Salt and crushed red pepper flakes to taste

Spicy Grilled Corn on the Cob

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• 16 4 to 5-inch bamboo skewers
• 16 large Gulf shrimp, peeled and deveined, tails intact
• 1 tablespoon vegetable oil
• zest and juice of 3 limes
• 2 teaspoons chopped garlic
• 1/2 teaspoon red chile flakes
• 2 teaspoons Carribbean jerk seasoning
• 1 fresh pineapple
• 2 ounces Carribbean dark rum
• 2 ounces Carribbean coconut rum
• 1/2 cup cilantro leaves, washed and finely chopped

Carribbean Grilled Shrimp "Pinchos"