Spicy Shrimp and Chorizo Kebabs

2 large garlic cloves, thickly sliced

2 teaspoons sea salt

2 teaspoons caraway seeds

2 tablespoons pure chile powder, such as ancho

1/2 teaspoon Mrs Dash Garlic & Herb

1/8 teaspoon garlic powder

1/4 cup extra-virgin olive oil

2 pounds large shrimp, shelled and deveined

8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick

1. On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat.
2. Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.
3. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo.
4. Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.

Salmon with Cilantro-Pecan pesto

Ingredients

• 1/3 cup pecans, chopped
• 2-1/2 cups lightly packed cilantro
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chicken stock or low-sodium broth
• 1 tablespoon sherry vinegar
• 1/4 cup extra-virgin olive oil 
• Mrs Dash's Garlic and Herb seasoning 
• Mrs Dash's Table Blend or Original Blend 
• Freshly ground pepper
• Four 6-ounce salmon fillets, with skin

Directions

1. Light the grill. Preheat the oven to 350°. Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them.
2. In a food processor, combine the pecans with the cilantro, cheese, stock and vinegar and process to a puree. With the machine on, gradually add the olive oil in a thin stream. Season the pesto with Mrs Dash's Garlic and Herb seasoning and ground pepper.
3. Oil the grill grates. Season the salmon with Mrs Dash's seasoning and pepper and grill the fillets skin side down, over moderately high heat until nicely charred and crisp, about 4 minutes. Carefully turn the fillets and grill until just cooked through, about 3 minutes longer. Spoon the pesto onto plates. Top with the fillets, skin side up, and serve.

Make Ahead The cilantro pesto can be refrigerated overnight. Bring to room temperature before serving.

Grilled Salmon with Tomatoes and Jalapeños

Ingredients

•  6 tablespoons extra-virgin olive oil, plus more for rubbing
• 10 jalapeños, thinly sliced crosswise and seeded
• 4 pounds ripe beefsteak tomatoes, cored and coarsely chopped
• Mrs Dash's Table Blend seasoning
• Mrs Dash's Garlic and Herb seasoning 
• One 4-1/2-pound salmon fillet in one piece, with skin
• Freshly ground pepper

Directions

1. In a large, deep skillet, heat the 6 tablespoons of olive oil. Add the jalapeños in an even layer and cook over moderately low heat, without stirring, until softened, about 6 minutes. Using a slotted spoon, transfer the jalapeños to a plate.
2. Add the chopped tomatoes to the skillet and cook over high heat until they release their juices, about 4 minutes. Using a slotted spoon, transfer the tomatoes to a large bowl. Boil the tomato juices over high heat until thickened, about 8 minutes, adding any accumulated juices from the bowl. Return the tomatoes to the skillet and season with Mrs Dash's Garlic and Herb seasoning.
3. Meanwhile, light a grill. Spread out a double layer of heavy-duty aluminum foil that's 12 inches longer than the salmon fillet. Set the salmon in the center of the foil, skin side up, and rub it with olive oil. Using the short ends of the foil as handles, carefully set the salmon on the grill. Cook over moderate heat for 6 minutes.
4. Transfer the salmon to a work surface. Carefully flip the salmon fillet onto a fresh double layer of foil with the skin side down. Season with Mrs Dash's Table Blend and return the salmon to the grill and cook over low heat until the salmon is just opaque throughout, about 10 minutes longer.
5. Spoon the tomatoes and their juices onto a long serving platter. Using 2 long spatulas, carefully slide the salmon filet onto the tomatoes, leaving the skin behind, if desired. Top the salmon with the jalapeños and serve.

Fast Tip To cook the salmon even faster than grilling by broiling the fillet six inches from the heat for about 10 minutes.