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Ingredients

2 tablespoon(s) cider or rice-wine vinegar
1 tablespoon(s) garlic hot-pepper sauce
4 (1 pound total) boneless, skinless chicken thighs, trimmed of visible fat
1/2 cup(s) plain dry breadcrumbs
1 tablespoon(s) chopped fresh thyme
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
2 tablespoon(s) Dijon mustard
Olive oil cooking spray

Directions

Heat oven to 375 degrees F. Mix vinegar and garlic hot-pepper sauce in a

resealable food-storage bag; add chicken. Seal bag; toss to coat chicken.

Let marinate at room temperature 10 minutes.

Meanwhile, on a sheet of waxed paper, mix breadcrumbs, thyme,

salt, and pepper. Drain chicken; pat dry with a paper towel.

Lightly brush thighs with mustard, then coat in breadcrumb mixture.

Spray a large ovenproof nonstick skillet with olive oil cooking spray and

place over medium heat. Add chicken; cook first side 4 minutes.

Carefully turn chicken, then place skillet in oven. Continue to bake

6 minutes, or until chicken is cooked through and coating is crisp.

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Ingredients

1 pound(s) (16-20 per pound) raw shrimp, peeled and deveined (see Tips & Techniques)
2 tablespoon(s) canola oil, divided
2 teaspoon(s) finely grated fresh ginger, divided
2 teaspoon(s) minced seeded jalapeño, divided
2 cup(s) finely diced firm ripe melon
1 cup(s) finely diced fresh pineapple
1/4 cup(s) finely diced red bell pepper
1/4 cup(s) finely diced green bell pepper
1/4 cup(s) finely diced red onion
3 tablespoon(s) rice vinegar
2 tablespoon(s) finely chopped fresh mint, plus 4 sprigs for garnish
1/2 teaspoon(s) kosher salt
4 large lettuce leaves, such as Boston, romaine, or iceberg
4 lime wedges

Directions

Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño in a medium bowl.

Cover and refrigerate for 4 hours or up to 24 hours.

Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint,

and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño.

Refrigerate until cold, about 30 minutes or up to 4 hours.

About 20 minutes before serving, preheat grill to high.

Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end.

Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side.

When cool enough to handle, slide the shrimp off the skewers.

To serve, arrange one large lettuce leaf on each dinner plate.

Spoon salsa onto the lettuce and top with shrimp.

Garnish each serving with a lime wedge and a mint sprig, if using.

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Ingredients

1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon rosemary leaves
Finely grated zest of 1 lemon
3 garlic cloves, minced
40 large shrimp (about 1 1/2 pounds), shelled and deveined
1/2 cup mayonnaise
2 scallions, finely chopped
3 cornichons, finely chopped
1 shallot, finely chopped
1 large celery rib, finely chopped
2 teaspoons minced tarragon
1 teaspoon sherry vinegar
1/2 teaspoon sweet paprika
1/4 teaspoon celery seeds
Salt and freshly ground pepper
1 tablespoon gin
1 tablespoon dry sherry
8 hot dog rolls (preferably potato rolls), split
8 large sorrel or arugula leaves

Directions

1.  In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and two-thirds of the garlic.

Stir in the shrimp and refrigerate for 2 to 4 hours.

2.  In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic.

Season with salt and pepper.

3.  Light a grill. Toss the shrimp with the gin and sherry.

Thread the shrimp onto 8 skewers; season with salt and pepper.

Grill the shrimp over a hot fire until lightly charred and cooked through.

3 minutes per side. Let cool slightly.

Stir the grilled shrimp into the mayonnaise dressing.

4.  Brush the cut sides of the hot dog rolls with olive oil and grill until toasted.

Place a sorrel leaf in each roll, spoon the shrimp salad into the rolls and serve.

Make Ahead
The salad can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.

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Ingredients

1/2 cup(s) mayonnaise
1/3 cup(s) ketchup
1 tablespoon(s) red wine vinegar
1 tablespoon(s) onion, grated
1 tablespoon(s) parsley, chopped
1 tablespoon(s) tarragon, chopped
1 teaspoon(s) Worcestershire sauce
12 ounce(s) thickly sliced bacon
1 1/3 pound(s) ground beef chuck
1 1/3 pound(s) ground beef sirloin
1 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
2 tablespoon(s) unsalted butter, melted
3 ounce(s) sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slice(s) tomato
6 slice(s) of red onion

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Directions

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon, and

Worcestershire sauce. Cover and refrigerate.

In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes.

Drain and cut the bacon into large pieces.

Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt, and pepper.

Form the meat into six 4-inch patties, about 1 1/4 inches thick.

Submerge the patties in the cold water and let soak for 30 seconds.

Immediately transfer the burgers to the grill and brush with some of the melted butter.

Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter.

Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with

the burgers, red onion, and bacon.

Close the burgers, cut in half, and serve right away.

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