Some recipes are meant to be savored, not just eaten—and these two creations are a perfect example. Whether you’re looking to shake up your cocktail routine or wow guests with a dish that balances fresh, zesty flavors with a touch of elegance, this duo will inspire you to get into the kitchen (and behind the bar). First up: a smoky, spicy take on the margarita. Then, a colorful shrimp and black rice salad with layers of citrus and herbs. Together, they make for a meal that feels special yet approachable enough to make at home.
Charred Corn-Chili Margarita
A margarita with depth—this cocktail brings together the sweetness of corn, the gentle heat of shishito peppers, and the brightness of lime. Perfect for happy hour or pairing with grilled dishes.
Ingredients
- 2 oz tequila
- 1 oz corn-chili simple syrup (recipe below)
- 0.75 oz Grand Marnier
- 1 oz fresh lime juice
- Ice
- Tequila salt or Tajín, for the rim
- Garnish: lime wheels or shishito peppers
Corn-Chili Simple Syrup
- 2 ½ cups water
- 1 cup sugar
- 1 whole ear of corn, silk removed and cut into ½-inch pieces
- 3 shishito peppers
- Over an open flame (grill, coals, or gas burner), char the corn and peppers, rotating every few seconds until evenly charred all around.
- In a small pot, combine water, sugar, charred corn, and peppers. Bring to a boil over medium heat, cooking for about 8 minutes.
- Strain and let cool, then chill for at least 2 hours before use.
To Make the Cocktail
- In a shaker, add ice, tequila, simple syrup, lime juice, and Grand Marnier. Shake well.
- Wet the rim of a rocks or margarita glass with lime juice, then dip it into tequila salt or Tajín until coated.
- Pour the drink over ice and garnish with lime wheels or a charred shishito pepper.
Shrimp Skewers with Black Rice Salad & Orange Fennel Vinaigrette
This dish is as beautiful as it is delicious—nutty black rice meets bright citrus, sweet fennel, and herb-packed gremolata. The grilled shrimp skewers add a savory element that pulls it all together.
Black Rice Salad (Yield: 3 cups cooked rice)
- 1 cup black rice
- 2 cups vegetable broth
- Pinch of salt
- ¼ cup thinly sliced red onion
- Segments from 1 medium orange
- Rinse rice well. Add to a pot with vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 30–40 minutes, until liquid is absorbed.
- Allow rice to cool, then stir in red onion and orange segments.
Orange Fennel Vinaigrette (Yield: 1 cup)
- ½ cup orange juice
- 1 tsp Dijon mustard
- ½ tsp orange zest
- ¾ tbsp lightly toasted fennel seeds
- ½ tsp honey
- 2 tbsp rice wine vinegar
- ½ cup (or less) extra virgin olive oil
- Pinch of salt and pepper
- Add all ingredients except oil to a blender or food processor.
- Slowly drizzle in oil while blending until emulsified. Adjust to desired consistency.
Grilled Shrimp Skewers (Yield: 18 skewers)
- 2 lbs shrimp (16/20 count, peeled)
- 2 tbsp minced garlic
- Salt and pepper, to taste
- 3 tbsp extra virgin olive oil
- Marinate shrimp with garlic, olive oil, salt, and pepper for 30–60 minutes.
- Grill until pink and just cooked through.
- Place 2 shrimp on each skewer.
Edamame Gremolata (Yield: 1 ½ cups)
- 1 cup dry shelled edamame
- 1 tbsp minced garlic
- ½ cup fresh parsley
- 1 tbsp white vinegar
- 2 tbsp extra virgin olive oil
- ¼ tsp crushed red pepper
- Add all ingredients to a blender or food processor.
- Pulse until combined but still slightly chunky (not puréed).
To Serve
- Drizzle vinaigrette over the black rice salad (serve cold).
- Add a shrimp skewer on top.
- Finish with a spoonful of edamame gremolata and garnish as desired.
A Perfect Pairing
The beauty of these recipes lies in how they play together—the smoky heat of the margarita is a bold counterpoint to the freshness of the shrimp salad, while the citrus notes tie them together. They’re vibrant, unexpected, and guaranteed to impress anyone lucky enough to sit at your table. Whether you make them for a dinner party or just to treat yourself, this is a pairing worth savoring.
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– Michelle Durinzi
Photo credits, top to bottom: Robert Ryan Catering
