Grilled Shrimp Kebabs with Beer BBQ Sauce

16 jumbo shrimp, peeled and deveined
8 red potatoes, cut in half
8 slices salami, cut in half
8 hot cherry peppers, halved and seeded

Drizzling Sauce:
¼ cup white vinegar
½ cup dark beer
2 teaspoons sugar
½ teaspoon crushed red pepper flakes

Beer Marinade:
½ cup bottled barbecue sauce
½ cup dark beer
2 teaspoons hot sauce
Yield: 4 servings

After preparing the shrimp (tails intact), potatoes, salami and cherry peppers, prepare the Drizzling Sauce: In a medium mixing bowl, whisk together white vinegar, ½ cup beer, sugar and crushed red pepper flakes. Set aside.
In shallow glass dish long enough to hold skewers, stir together barbecue sauce, ½ cup dark beer and hot sauce to make marinade. Set aside.
In pot of boiling water over medium-high heat, place the halved potatoes. Cook 5 minutes, more or less, depending on size of potatoes. They should be partially cooked, nearly tender. Remove from heat and drain.
Wrap each shrimp in a piece of salami. On four long skewers, thread four shrimp, two parboiled potato halves and two hot peppers, alternating. Place skewers in the dish with marinade, turning to coat. Cover and refrigerate 1 hour, or up to 24 hours.
When ready to cook, prepare a gas or charcoal grill. Remove skewers from marinade; set on hot grill. Cook, turning, until shrimp is opaque and other ingredients are nicely browned, about 4 minutes total per side.
Just before removing from grill, brush skewers with marinade on both sides and turn once to brown a bit more. Serve with the Drizzling Sauce containing beer.


Beer-Battered Fried Chicken Tenders

1 ½ pounds chicken tenders (raw)
¾ cup vegetable oil

Batter:
1 ¼ cups all-purpose flour
1 teaspoon salt
2 teaspoons grated lemon zest
¼ teaspoon cayenne pepper
1 egg
¾ cup pale ale

Dipping Sauce:
½ cup mayonnaise
¼ cup whipping cream
2 tablespoons fresh lemon juice
2 tablespoons pale ale
½ teaspoon salt
¼ teaspoon milled pepper
Yield: 4 servings


In a medium bowl, whisk together flour, 1 teaspoon salt, lemon zest and cayenne pepper to make batter. In a small bowl, beat together the egg and ¾ cup pale ale or other beer. Pour beer mixture into flour mixture, stirring until just blended and slightly lumpy. Set aside.
In a medium bowl, beat together mayonnaise, cream, lemon juice, 2 tablespoons pale ale, ½ teaspoon salt and pepper to make the dipping sauce. Set aside.
In a large, deep saucepan, warm the vegetable oil over medium heat. Test the oil's browning ability by how fast a cube of bread dropped into the oil is golden brown and crisp. Oil should measure about 360 degrees.
Place chicken tenders in batter mixture. Remove tenders one at a time with a kitchen fork, letting excess batter drip off. Gently place in hot oil; it should sizzle loudly. Cook chicken in three batches, turning, about 6 minutes per batch, or until crispy and fork can be inserted into chicken with ease. Remove chicken from pan with a slotted spoon. Set on a plate lined with several paper towels to drain.