By Chef George Duran

It’s almost the end of the summer and that means you have a few more days for one last BBQ! Chef George Duran teaches us how to make Grilled Shrimp and Chorizo with Lime Chimichurri, Buffalo Style Grilled Corn and a Stovetop Apple Crisp with Spicy Mexican Hot Chocolate Drizzle!

Grilled Shrimp and Chorizo with Lime Chimichurri

  • 12 large shrimp
  • 2 Spanish chorizo sausages
  • 1 tbsp olive oil
  • 4 bamboo skewers, soaked in water
  • Lime Chimichurri:
  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 3-6 cloves of garlic
  • 2 tablespoons chopped onion
  • 1/2 cup olive oil
  • 3 tablespoon lime juice (optional)
  • Kosher salt and red pepper flakes to taste

Slice the chorizo into 1/2-inch thick slices. Alternate chorizo slices into the crook of each shrimp and thread throughout a skewer. Set aside while you make chimichurri.

Make chimichurri by blending all of the ingredients above in a blender until somewhat smooth.

Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Drizzle with plenty of chimichurri.

Makes 4 skewers

Buffalo Style Grilled Corncorn-george

  • 8 ears fresh corn
  • 1 stick butter
  • 1/2 cup hot sauce, preferably Frank’s RedHot®
  • Celery salt
  • 1 cup finely crumbled blue cheese

Pre-heat grill on high.

Shuck the corn by peeling the husks down, leaving them attached at the stem ends. Remove the silk with a damp terry cloth towel or vegetable brush. Gather the husks together at the bottom of each ear and tie off with a piece of butcher’s string or a piece of pale green corn husk.

Place the butter and the hot sauce in a small saucepan and cook on medium heat until the butter is melted. Whisk to combine. Set aside and keep warm.

Arrange the corn on the grill grate and roast, turning as needed with tongs, until the corn is lightly browned in patches, 3 to 5 minutes per side. Transfer the corn to a disposable foil pan, rimmed baking sheet, or platter. Working over the pan, brush the corn on all sides with the butter-hot sauce mixture.

Sprinkle lightly with celery salt, then with the crumbled cheese. Serve immediately.

Serves 8

Stovetop Apple Crisp with Spicy Hot Chocolate Drizzle


  • 1 stick butter
  • 1 tsp. cinnamon
  • 2 Tblsp. Maple Syrup
  • 2 Tblsp. Brown Sugar
  • 1 pinch salt
  • 4 Apples (Pink Lady, Honeycrisp or Gala), peeled and chopped
  • 2 Tblsp. lemon juice
  • 1 Tblsp. Honey
  • 1 C. Instant Oats
  • 6 Tblsp. chopped pecans

For Spicy Chocolate Drizzle:

  • 12 oz. semi-sweet chocolate chips
  • 4 Tblsp. Butter
  • ½ tsp. Cinnamon
  • ½ tsp. chili powder (more if you desire it to be spicier)
  • 1 pinch salt

In your IMUSA Caldero or saucepan melt butter on medium heat until bubbling. Add cinnamon, maple syrup, brown sugar and salt and mix. Add apples and lemon juice and allow to cook for 2-4 minutes. Set aside apples and add honey, oats and pecans to mixture. Cook until caramelized, about 5-6 minutes. Add apples in bowls and top with crisp.

Make spicy chocolate drizzle by mixing all of the ingredients together in a small saucepan under low heat. Once melted drizzle on top of Apple Crisp and serve with whipped cream or Greek yogurt if desired.

Serves 4