I must confess that this Shrimp with Rosemary recipe is not delightfully Mexican but rather an adaptation of a dish by noted French chef, Joël Robuchon. These shrimp are meant to be eaten shell and all.

Combine ¼ cup olive oil with finely chopped garlic and let rest while you impale extra-large, head-on shrimp with thickish sticks of fresh rosemary. Brush with olive oil mixture, season with salt and, either grill over medium-high heat or pan fry for 1-2 minutes on each side. Serve with sliced lime or lemon and serve.

Preheat the broiler.

These tangy zucchini slices are a favorite late night snack for me. I simply slice the zucchini lengthwise and arrange on a baking tray in one layer. Brush with the olive oil-garlic mixture mentioned in the recipe above, then sprinkle with commercial brand chile limon (El Tajin brand is the best). Broil the zucchini until golden, about 5 minutes, but check after 4 minutes. Arrange prettily on a tray or platter. Serve warm or at room temperature.

This Spicy Vanilla Chicken is one of the most popular . You can brown the chicken skin-on and remove the skin afterwards to lighten the dish.