“Let the Sparks Fly on the Fourth of July!” A spicy-hot menu for the grill on “Jayni’s Kitchen.”

Ingredients:

4 6-ounce beef rib-eye steaks, or 2 12-ounce rib-eye steaks

Salt and black pepper

12 large shrimp (21-30 count)

Orange-Chipotle Marinade:

1 tablespoon orange zest

2 cups fresh-squeezed orange juice, seeds removed

2 teaspoons cumin seed, coarsely ground

2 or 3 chipotle peppers (from 7-ounce can chipotle peppers in adobo sauce), seeds removed and finely chopped

1 tablespoon olive oil

Directions:

Place the steak in a shallow baking dish.

Orange-Chipotle Marinade: Before squeezing the oranges, zest an orange, measure 1 tablespoon of zest and set aside. Boil the orange juice in a small saucepan over medium-high heat until it is reduced to 3/4 cup. Remove the pan from the heat and stir in the orange zest, cumin, chopped chipotle peppers and oil. Cool the marinade completely. Reserve 1/4 cup of the marinade to serve over the grilled steaks and use the remaining to brush on the steaks and shrimp.

Brush about 1 tablespoon of the remaining marinade over both sides of each steak. Let the steaks stand at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.

Soak four wooden skewers in water for 30 minutes before using. Just before grilling the steaks, shell and devein the shrimp, leaving the tails intact. Thread 3 shrimp on each soaked wooden skewer and brush them lightly with some of the marinade.

To grill the steaks: Place the steaks on the grill, cover and grill over high heat on a gas grill, or over hot charcoals, until browned on the bottoms, 3 to 5 minutes. Turn the steaks over and place them over medium indirect heat. Cover and grill for 3 to 6 minutes more for medium rare (depending on the thickness of the steaks), or until desired doneness is achieved. Transfer the steaks to a platter and spoon about 1 tablespoon of the reserved marinade over each steak. Tent with aluminum foil and let rest for 5 to 10 minutes before serving. To grill the shrimp: Place the skewered shrimp over medium-high heat on a gas grill, or over medium-hot charcoals for about 2 to 3 minutes each side.

— Recipe by Jayni Carey