From shrimp rolls to micheladas, freedom never tasted this good

Fourth of July is a popular time to gather with family and friends after a day of parades, boating or enjoying the beach. Each year, Coast Monthly food stylist Alicia Cahill shows us how to put sparks in every Independence Day gathering.

Watermelon Michelada

Yields: 2

INGREDIENTS

3 tablespoons coarse salt

1⁄2 teaspoon chili powder

Lime wedges

1⁄3 cup cold spicy tomato juice

1⁄2 cup watermelon juice

1⁄4 cup freshly squeezed lime juice

1⁄2 teaspoon Worcestershire sauce

3⁄4 cup cold Mexican beer

3-4 drops hot sauce

1-2 drops Maggi sauce

DIRECTIONS

Mix the salt and chili powder together on a small plate. Rim 2 glasses with the lime wedges, then dip in the salt mixture to coat the rims.

Combine the tomato, watermelon and lime juices in a small pitcher. Add the Worcestershire and stir. Fill glasses with ice and pour mixture into glasses. Fill each glass with beer. Add hot sauce and Maggi to each glass and stir. Serve immediately.

This recipe can easily be multiplied.

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Elote (Mexican Street Corn)

Yields: 6

INGREDIENTS

1⁄4 cup mayonnaise

1⁄4 cup sour cream

1⁄4 teaspoon ancho chile powder

1⁄4 teaspoon ground cumin

1⁄4 teaspoon kosher salt

4 ounces Cotija cheese, crumbled (about 1 cup)

2 tablespoons chopped fresh cilantro

1 tablespoon thinly sliced fresh chives

Zest of 2 limes

6 ears of corn with husks

DIRECTIONS

Stir together mayonnaise, sour cream, chile powder, cumin and salt in a small bowl; set aside.

Using your hands, crumble Cotija into small pieces into a bowl. Stir in cilantro, chives and zest; set aside.

Carefully pull back husks from each ear of corn, but do not remove them. Discard corn silk. Bundle husks and tie with kitchen twine to form a handle.

Preheat grill to medium-high — 400 F to 450 F. Completely submerge corn, husk handles up, in a large stockpot of cold salted water for 10 minutes; drain.

Grill corn until charred on all sides, turning occasionally. Transfer corn to a platter. Brush corn with mayonnaise mixture, and sprinkle with Cotija mixture. Serve immediately.

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Cucumber Salad

Yields: 8

INGREDIENTS

1 cup thinly sliced radishes

1⁄2 cup finely chopped orange or red bell pepper

1⁄4 cup chopped fresh flat-leaf parsley

2 English cucumbers, thinly sliced

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

2 tablespoons sugar

1 tablespoon extra-virgin olive oil

11⁄2 teaspoons white wine vinegar

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

DIRECTIONS

Combine first 4 ingredients in a large bowl.

In a small bowl, whisk together lemon zest and remaining ingredients. Pour over cucumber mixture and toss well to coat. Chill in the refrigerator at least 1 hour or until ready to serve.

Pro tip: Use a mandolin to quickly slice the radish and cucumber thinly and evenly.

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Shrimp Roll

Yields: 4

INGREDIENTS

1 lemon, cut in half

8 cups water

1 bay leaf

1 pound raw Gulf shrimp, peeled and deveined

5 tablespoons mayonnaise

1 stalk of celery, finely diced

2 tablespoons finely diced fennel bulb

1 1⁄2 tablespoons finely diced shallot

1⁄2 teaspoon lemon zest

1 1⁄2 teaspoon fresh juice

1 teaspoon Worcestershire sauce

1-2 teaspoons hot sauce

1⁄2 teaspoon celery seeds

1⁄4 teaspoon kosher salt

1 tablespoon minced fresh chives, divided

1 head butter lettuce

4 hot dog buns or soft rolls, split

DIRECTIONS

Squeeze lemon halves into a medium saucepan and place in pan. Add water and bay leaf; bring to a boil over high. Add shrimp and cook until pink and opaque, about 1 minute. Drain in a colander and rinse under cold water 2-3 minutes to stop cooking process. Coarsely chop shrimp.

Stir together shrimp, mayonnaise, celery, fennel, shallot, lemon zest, lemon juice, Worcestershire, hot sauce, celery seeds, salt and 1⁄2 tablespoon of the chives in a large bowl.

Place 2 to 3 lettuce leaves in each bun; top with 1⁄2 cup shrimp mixture. Sprinkle evenly with remaining 1⁄2 tablespoon of chives.

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Mini Berry Cobblers with Ice Cream

Yields: 12

INGREDIENTS

4 cups mixed fresh berries

1⁄4 cup sugar

2 tablespoons butter, melted

1 tablespoon cornstarch

11⁄2 cups all-purpose flour

1⁄3 cup sugar

3 tablespoons fresh rosemary, minced

2 teaspoons baking powder

1⁄2 teaspoon salt

2⁄3 cup cold butter, cubed

1⁄2 cup buttermilk

Vanilla ice cream

DIRECTIONS

Preheat oven to 400 F. Toss together first 4 ingredients in a medium bowl.

Whisk together flour and next 4 ingredients in a large bowl. Cut cold butter into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 3 to 4 times. Pat into a 1-inch-thick disc. Cut into small stars using a cookie cutter.

Arrange 12 (3 1⁄2-inch) lightly greased miniature cast-iron skillets on an aluminum foil-lined baking sheet. Divide berry mixture among skillets. Place 1 dough star over berry mixture in each skillet.

Bake at 400 F for 20 to 24 minutes or until fruit bubbles and crusts are golden brown. Cool 15 minutes before serving. Serve warm with a scoop of vanilla ice cream.