Damn
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I ordered a ton of dim sum yesterday.

Wanted to go out with a bang since starting a ling water only fast.

The last three months of travel and trade shows killed my health and weight.

Time to get back on track......
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Here is a grilled shrimp recipe I created that kicks ass.

2 pounds jumbo shrimp cleaned and deveined, heads can be on or off

Wet soak:
1 cup Extra Virgin Olive oil
1 cup Franks Red Hot Sauce
1/4 cup Sriracha

Whisk well and soak 30 minutes

Dry rub per pound:
2 Tbs clove powder
4 Tbs onion powder
4 Tbs garlic powder
2 Tbs chili powder
1 Tbs cumin
1 Tbs cinnamon
1 Tbs sugar
1/4 Tbs red chili flakes
Salt to taste

Mix well in bowl. Take shrimp out of wet mix and drop in metal strainer to remove excess liquid. Then take and add to dry mix.
Toss to ensure all coated then shake off excess.

Add 4 to metal skewers and grill about 2 minutes a side on med-high to crystalize sugar.

Dipping sauce:
1 cup plain greek yogurt
1 cup sour cream
1/3 cup mango puree

Mix well in food processor and top with finely chopped cilantro leaf
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What is ling water? Is that like dinga water?
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I brought back a couple kilos (of shrimp) so I'll give this a try
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The key is to make sure the shrimp isn't real wet or the dry rub will be clumpy.

You can even add a little curry powder too.
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Question for board:

If you were to make a real steak sandwich, what cut would you use and how thick?

I had a steak sandwich in Northern Virginia that was fantastic. It was about 1/2 - 3/4 inch thick, cooked perfect and tender. I think it was a ribeye.

It was a single piece.

I could see using a flank steak, flat iron steak or skirt steak and then cutting into nice slices.

While on rare occasions I like a good old school Philly cheesesteaks, often they lack flavor of real steak.

I also had some filet mignon sliders at Mortons that rocked.

What cut would you use? :-)
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I slice ribeye for my steak sams
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I believe that ribeye is traditional, and usually the cut that I use. I remove that eye of fat in the middle though. Dice it up and melt it down to tallow in the pan. Cook the steak in that.


I'm also partial to skirt. I tenderize it a bit first or marinade it in beer and lemon/lime juice for 30 minutes to 2 hours.


Strip, flank and flat iron works; anything with good beefy flavor. Filet tends to be very tender but not as beefy.


Inch to inch and a half is pretty standard. I slice my steaks on the bias.


I like ciabatta bread; holds up fairly well and goes great with all that olive oil and parm. Any crusty bread will do though.
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