1 pound of red skin potatoes
OLIVE OIL MIXTURE:
3/4 cup olive oil
3 Tbps. crushed garlic
1 tsp. cracked pepper
1 tsp. kosher salt
2-1/2 Tbps. fresh rosemary (chopped fine)
2-1/2 Tbps. fresh thyme (chopped)


Wash the potatoes and cut them into 1/2 inch cubed pieces. Set aside and prepare olive oil mixture.

Place the cup of olive oil, crushed garlic, cracked pepper, kosher salt, rosemary, and thyme in a small bowl. Stir the mixture until all the ingredients are evenly distributed. Place the mixture in a plastic sealable gallon bag or in a container with a lid, add the cubed potatoes to the olive oil mixture and shake for about a minute or until the potatoes are fully coated.

Using heavy-duty foil, tear off a piece that is about 1-1/2 foot square. Crimp the edges to form a small pouch-like pan and place on the grill. Next, pour the potatoes into the pouch and grill in the foil, stirring every 10 minutes until the potatoes are tender: approximately 30 to 45 minutes.

These are a great accompaniment with the Chicken Rancho.


2 pounds shrimp, peeled and deveined, leave tail attached

MARINADE:
1 cup olive oil
2 Tbps. red-wine vinegar
1 Tbps. tomato paste
1 Tbps. oregano
1 tsp. minced garlic
3 Tbps. chopped parsley
1 tsp. Hawaiian sea salt
Fresh cracked pepper to taste

Wash the shrimp in cold water and pat them dry. In a large mixing bowl, mix all ingredients for marinade. Add shrimp and mix until the shrimp are well coated. Marinate shrimp for about 2 hours at room temperature, stirring gently every 1/2 hour.

Preheat natural gas barbecue or broiler (very hot). Place shrimp on oiled rack and grill for about 3 minutes. Baste with marinade and turn and cook for another 2 minutes (do not overcook). The shrimp are customarily eaten by holding one by the tail and dipping it into the sauce. Hot French or Italian bread for dunking is almost a must with this.

UNLV CHEFS 27