Some recipes from Looper's

I thoroughly enjoyed my interview with Natalie Miller, Looper's Grill & Bar, (313 E. Third St., Bethlehem) owner and chef. The interview airs Monday, July 6 from 6-6:30 p.m. on WDIY 88.1 FM (http://www.wdiy.org/).

Natalie was kind to share some of her summer favorite recipes with us. Enjoy and bon summer appetite!

Cinco Shrimp & Chipotle Corn Salad

Cinco Shrimp

1 lb large shrimp

2 T. EVOO

2 T. melted butter

2 T. FRESH lime juice

1 tsp lime zest

2 T. garlic

½ tsp. hot pepper flakes

a few dashes of hot sauce…to your taste

Clean and devein shrimp (I buy them this way already). Mix all of the other ingredients and pour over the shrimp. Let sit 5 minutes. Put on a hot grill and cook about a minute and a half per side.

Serve with Chipolte Corn Salad

Chipotle Corn Salad

5 ears of corn

½ medium Vidalia or Red onion, thickly sliced crosswise

1 T. EVOO

1/3 c. sour cream

2 T. fresh lime juice

2 chipotle chiles in adobo sauce, seeded and finely chopped

1 scallion, finely sliced…

¼ cup diced cucumber (seeded)

salt and freshly ground pepper

Light a grill or preheat a grill pan. Brush the corn and onion slices with the olive oil and grill over moderately high heat until charred in spots, but still slightly crisp, about 7 minutes. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion.In a medium bowl, mix the sour cream with the lime juice, chipotle chiles, cukes and scallion and stir in the charred corn and onions. Season the corn with salt and pepper.

Grilled 'Hot Potato' Potato Salad

Ingredients

1 1/2 lb. baby red potatoes

2 thick slices red onion (grilled and then diced)

1 ear corn (grilled and then cut off the cob)

Olive oil for grilling

3 slices bacon (cooked and crumbled)

1/3 cup finely diced celery

kosher salt (to taste)

black pepper (to taste)

Dressing

1 cup mayonnaise

Tbsp. horseradish

1 tsp. fresh dill

splash lemon juice (preferably freshly-squeezed)

Splash Worcestershire

kosher salt (to taste)

black pepper (to taste)

DIRECTIONS Boil potatoes in medium sauce pan 15 minutes, just until tender. Drain and rinse under cold water. Cut the potatoes in half and chill. Drizzle the potatoes, corn and onion with olive oil and grill until slightly browned.In a large bowl, whisk together the mayonnaise, horseradish, lemon, dill, Worcestershire sauce, salt and pepper. Add in the celery, corn, bacon, and diced grilled onions and stir. Toss in potatoes and gently mix.