Heat the oil in a large heavy skillet over medium-high heat and cook the onion, stirring, until it starts to brown, about 4 minutes.

Add the tomatoes, garlic, and jalapeños.

Stir until the tomatoes are juicy and bubbling, 3 to 4 minutes.

Add the shrimp and cook, turning and stirring, until pink, curled, and cooked through, about 4 minutes.

Stir in the oregano, hot pepper sauce, and salt.

Cook 1 minute.

Divide among 4 plates and sprinkle each serving with cheese.

Thread the cleaned shrimp onto metal or previously soaked wooden skewers.

Place skewered shrimp on a tray.

In a small bowl, combine the butter with the lime juice, garlic, ground chili powder, cumin, and salt.

Brush about half of the mixture all over the skewered shrimp.

Cover and refrigerate about 30 minutes.

(Save the remaining mixture to brush on the shrimp as it cooks on the grill.

)

Prepare an outdoor grill and grease the grill rack or preheat the broiler.

Place the shrimp skewers on the hot grill or under a hot oven broiler and cook 2 to 3 minutes per side, turning once and brushing with the remaining basting sauce.

Cook until the shrimp are pink and begin to curl, 2 to 3 minutes more.

Place the shrimp in a large saucepan with the water, salt, pepper, cumin, oregano, and onion.

Bring to a boil, over medium heat.

Reduce heat to low and simmer until the shrimp are pink and curled, about 3 minutes.

With a slotted spoon, lift the shrimp and onion from the cooking liquid.

Save the cooking liquid to use for the sauce base.

Set the onion aside on a plate.

When the shrimp are cool enough to handle, peel and devein.

Put the shrimp shells in the pan of cooking liquid.

Put the cleaned shrimp in a bowl and set aside.

Bring the liquid with shrimp shells to a boil, reduce the heat to low, cover and simmer 10 minutes.

Pour the shrimp broth through a strainer into a bowl.

Reserve the broth and discard the shells.

In a dry skillet, toast the pumpkin seeds, stirring constantly, until they pop about in the pan and are aromatic.

Spread the seeds out on a plate to cool; then grind to a powder in a spice grinder.

(I use a coffee grinder reserved for spices.

)

Put 2 cups of the shrimp broth into a blender jar.

Add the ground pumpkin seeds, reserved onion, cilantro, and serranos.

Blend until smooth.

In a large saucepan, melt the butter over medium heat.

Pour in the blended sauce and cream.

Bring to a boil; then reduce heat to low, and cook, stirring frequently, about 8 minutes.

Stir in the shrimp.

Heat through.

Adjust seasoning, if needed.

Put the shrimp in a medium bowl.

Add 1 tablespoon of the oil and oregano.

Toss to coat the shrimp.

Heat the remaining oil in a large heavy skillet over medium-high heat until it shimmers.

Add the garlic and cook, stirring, until it starts to turn golden, about 1 minute.

Add the shrimp all at once and cook, stirring, until the shrimp are pink and curled, about 2 to 3 minutes total.

Add the salt, crushed pepper, Maggi, and lime juice.

Cook, stirring 1 minute.

Serve the shrimp at once, scraping the juices from the pan over the shrimp.

Garnish with lime wedges.

Blot the shrimp dry with paper towels.

Heat 2 tablespoons of the oil over medium-high heat in a skillet large enough to hold half of the shrimp in one layer.

When the oil shimmers, place half of the shrimp in the pan using tongs.

Season with half of the salt and a little pepper.

Cook 1 to 2 minutes, or until the shrimp turn pink on the bottom.

Turn and cook the second side until the shrimp are pink and curled, 1 to 2 minutes.

With tongs, remove the shrimp to a bowl.

Reserve.

Repeat with remaining shrimp, oil, and salt.

Reduce heat to medium.

Add the butter to the pan and stir in the garlic.

Cook, stirring, until the garlic starts to brown, 1 to 2 minutes.

Stir in the wine and cook 30 seconds.

Return all of the shrimp to the pan.

Add the lime juice.

Toss to coat the shrimp with the sauce.

Transfer the shrimp to a serving plate and serve at once.

Prepare radish salad and cocktail sauce, if using.

Season the fish with salt and pepper.

In a large nonstick skillet, heat the oil and butter over medium-high heat until the butter foams.

Dredge the fillets, 1 at a time, in the flour.

Pat off excess and place in the hot pan.

Cook the fillets, in batches, about 2 minutes per side, or until golden brown on the outside and opaque but still moist inside.

Transfer the fish to individual serving plates.

Serve with lime wedges to squeeze the juice on the fish, and spoon a portion of the salad on the side.

If using the cocktail sauce, pour it into small condiment bowls to pass at the table, if desired.

Prepare the sauce.

Reserve in a serving bowl at room temperature.

Put the trout on a large baking sheet.

Season with salt and pepper inside and out.

Let stand about 10 minutes.

Heat the oil in a large nonstick skillet over medium heat.

Cook the trout, 2 at a time, about 5 to 6 minutes per side or until browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork.

Spoon a little of the sauce over the fish, and serve hot, with the rest of the sauce passed at the table.

Heat a small skillet over medium heat and toast the pumpkin seeds, stirring and tossing frequently, until they are aromatic and start to pop around in the pan, about 3 minutes.

Transfer to a bowl.

When the pumpkin seeds are cool, chop coarsely and set aside.

In a saucepan, melt the butter over medium heat and cook the onion, stirring, until translucent, about 3 minutes.

Add the corn, ½ cup of the chicken broth, and ¼ teaspoon of the salt.

Cook over medium heat until the corn is tender, about 6 minutes.

Transfer the corn mixture to a blender.

Add the serrano and remaining ¼ cup of broth and blend until smooth, about 1 minute.

Pour the sauce through a strainer into a clean saucepan.

Press to release all the liquid.

Discard debris.

Stir the cream into the sauce and heat through.

Adjust salt.

Reserve over low heat in the pan.

In a large nonstick skillet, heat the olive oil over medium-high heat.

Add the salmon and cook about 2 to 3 minutes per side or until it is browned on the outside, barely opaque inside and still moist, and just barely flakes when tested with a fork.

Put 1 piece of salmon on each of 4 serving plates.

Spoon some of the warm corn sauce across each piece of salmon.

Sprinkle lightly with cilantro the toasted pumpkin seeds.

Serve hot.

Prepare the salsa.

Cover and refrigerate.

Prepare an outdoor grill or preheat a stovetop grill pan.

Oil the grill grate or pan.

Pat the fish dry with paper towel.

Brush the fish with the oil and drizzle with the lime juice.

Season with salt.

Grill the fish about 4 minutes on one side, until the salmon has nicely browned grill marks on the outside.

Brush the top with additional oil before turning to prevent sticking.

Cook 2 to 3 minutes more until the fish is barely opaque inside and just barely flakes when tested with a fork.

Divide the salmon into serving pieces, and spoon about 1 tablespoon salsa over each serving.

Rinse the squid bodies and cut into rings about 1-inch wide.

Pat dry with paper towels.

Season with salt.

Heat the oil in a large nonstick skillet over medium-high heat and sauté the squid in 2 batches, stirring, until the squid is just barely opaque, about 2 minutes.

(Do not overcook, or the squid will toughen.

) Using a slotted spoon immediately remove the squid to a plate.

Melt the butter in the same pan and add the remaining ingredients.

Cook, stirring, until reduced by half, about 2 minutes.

Scrape the pan sauce over the squid and serve at once with lime wedges.