Spicy surf and turf will warm up the last weeks of winter

Heat a large saute pan on stove on medium heat. Put olive oil in pan with sliced garlic and lightly brown.

Season shrimp with salt and pepper and add to pan. Saute on high heat for 2 to 3 minutes. Add artichokes, leeks and tomatoes and saute for another 2 minutes.

Add butter, basil and the lemon juice. Remove from heat and season with salt and pepper.

Arrange shrimp in bowls and spoon the sauce over the top. Garnish with fresh basil sprigs. Serve with sliced toasted Italian bread.

Heat a large roasting pan on the stove. Season the short ribs with salt and pepper.

Sear all sides of the short ribs in the roasting pan using enough oil to coat the bottom of the pan.

Remove the short ribs and set aside. Add the chopped celery, onions, carrots and garlic and saute for 15 minutes. Add the tomato paste and chipotle peppers and cook another 10 minutes, stirring often.

Deglaze the pan with red wine. Add the stock and bring up to a simmer. Add the peppercorns and bay leaves. Simmer approximately 2 hours until the meat becomes very tender and starts to fall apart.

Remove from heat and let cool.

When cool, remove the meat from the liquid. Remove any fat and pull the meat. Strain the liquid, place back into a stock pot and bring to a simmer. Skim the fat and any debris off the top. Pour some of the liquid over the meat so it stays moist.

In a small mixing bowl, toss the red onion, tomatoes and jalapeno with the juice from the lemon and lime and season with salt and pepper and chopped fresh cilantro.

When ready to serve, heat the tortillas on a griddle. Place some of the meat inside. Top with some of the pico de gallo and a drizzle of sour cream. Garnish with a wedge of lime and some chopped cilantro.