Peel and devein shrimp, leaving tails on and intact. Place shrimp in a large bowl, pour olive oil and balsamic over them, and stir to coat. Allow to marinate in the refrigerator for 30 minutes. Make sure to stir a few times to make sure the marinade doesn’t sink to the bottom.
Preheat an indoor or outdoor grill to medium heat. Grill on skewers (or in a grill basket/topper) for about 2 minutes per side, or until pink and opaque. Remove from the grill, finish with your favorite sea salt and pepper, and serve!
Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lime zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
Make the Curd: Grate 1/2 tablespoon zest from limes and set aside. Squeeze limes to yield 3/4 cup juice.
In a small, stainless steel saucepan, whisk together lime juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lime zest.
When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
In a large bowl or ziplock bag, mix together garlic, lime juice, tequila, Olive Oil, black pepper, cumin and salt until combined. Add chicken breast pieces, and toss until evenly coated. Cover or seal, and refrigerate for 30 minutes, or up to 8 hours.
Preheat grill to medium-high heat.
Remove chicken from bag, and discard the leftover marinade. Thread chicken onto skewers*, then season the chicken with a few extra pinches of salt and pepper. Place skewers on the grill and cook for 6-8 minutes, turning once, until the chicken is cooked through. Remove and serve immediately, garnished with fresh cilantro** and drizzled with Lime Olive Oil if desired.
*If using wood skewers, be sure to completely soak them in water for at least 10 minutes before threading on the chicken. This will help prevent them from burning.
Recipe adapted from Gimme Some Oven.com