1. Shrimp and Ling Cod Marinade

Ingredients:
● 6 cloves of garlic grated
● 2 lemons zested
● 1 lime zested
● ½ cup of olive oil
● 1 ½ lemons juiced
● 3 tablespoons Old Bay seasoning
● 2 tablespoons kosher salt

Method:
Combine all the ingredients in a mixing bowl and mix with a spoon until well incorporated.

This can be stored in an airtight container in the fridge for up to 2 days in advance or used right away.

Spoon finished marinade over the shrimp and ling cod, turning the fish and shrimps to make sure all the surfaces are coated well. I prefer to marinade the seafood for 15-25 minutes.  You can marinate in advance for up to 1 hour, make sure not to marinade too long because the acid from the citrus will start to cook your seafood.

Pro Tip: Skewer your shrimp on a metal skewer for easier control when cooking

Once your seafood is marinated, cook over your preheated grill. Cook over medium to high heat to get a nice, charred exterior and smoky flavor. The shrimp will cook much faster than the ling cod, so be sure to pull them off the grill before the fish.

The shrimp will take about 3-5 minutes total, flipping halfway. This will vary depending on how hot your coals and live fire is as well as how close you have your rack set to the coals.

The ling cod will take about 8-10 minutes total, flipping halfway. This will vary depending on how hot your coals are live fire is as well as how close you have your rack to the coals.

Pro Tip: Drizzle some nice olive oil over your seafood right before serving.

2. Feta Aioili (needed for Mexican Street Corn Recipe)

Ingredients:
● 1 cup mayonnaise
● 1 clove grated garlic
● ½ a lime juiced
● 4 tablespoons of feta

Method:
Combine feta and mayo in a blender and blend until smooth.

Set aside for when you are ready to make your Mexican street corn salad

3. Mexican Street Corn Salad

Ingredients:
● 3 cobs of corn grilled
● ¾ cup of feta aioli
● ½ cup crumbled feta
● ½ cup green onions sliced
● 1 lime zested and juiced
● 3 tablespoons of Tajin seasoning
● 1 teaspoon smoked salt
● Kosher salt to taste
● Pepper to taste

Method:
Grill your cobs of corn over your Prokan Argentine Grill for about 4 minutes turning every minute to ensure even cooking.

Allow you corn to cool down slightly so it’s easy to handle, cut the corn off the cob and discard the cobs. In a large mixing bowl add the remaining ingredients and stir together with a wooden spoon or rubber spatula. Season to your personal taste with salt and pepper. If you like it on the spicier side this is a good time to add your favorite hot sauce.

Transfer to your serving dish or choice and garnish with fresh cilantro and Tajin seasoning. You can make this in advance, store in the fridge, and serve it cold or serve it warm/room temperate right away.