Shrimp with Sambal and Lime

4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
Kosher salt and freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
1 teaspoon jalape?o, seeded and chopped (optional)
2 tablespoons chopped cilantro


In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.

Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.

Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.

In a large bowl, toss the shrimp and chili sauce. Add jalape?o, if desired, sprinkle with cilantro and toss again.

Grilled Pork Chops with Pineapple Salsa

For the salsa:
1 cup fresh pineapple, peeled and diced
1 tablespoon fresh jalape?o, seeded and diced, or other hot pepper, to taste
2 tablespoons fresh ginger, peeled and diced
2 tablespoons roasted sesame oil
1 to 3 tablespoons Asian fish sauce
Juice of one large lime

For the pork chops:
8 thin pork chops, 1/2 inch thick or less
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped mint
1 tablespoon chopped cilantro.


Prepare a charcoal grill or set a gas grill to high.

In a large, nonreactive bowl, add the pineapple, jalape?o, ginger, oil, fish sauce and lime juice and stir lightly. Taste and add more fish sauce, if desired.

When charcoal is gray and flames have just started to die, or when grill is very hot, season pork chops aggressively with salt and pepper and place on grill. Cook for roughly 3 minutes a side until well seared on the outside and done on the inside.

Arrange the pork chops on a warmed platter, spoon salsa in the center of plate, sprinkle with mint and cilantro and serve.