Easy LongHorn Steakhouse recipes include grilled lime shrimp and a coffee-rubbed rib-eye. To make the ribeye, mix 2 tablespoons each of brown sugar and paprika with 1 tablespoon each of dry mustard, black pepper, kosher salt, coriander and oregano. Add 1/4 cup each of chili powder and well-ground espresso.
Caramelize 5 ounces of raw, chopped shallots by sautéing in 1/4 teaspoon kosher salt and 2 tablespoons butter for about 20 minutes. Use a spatula to combine the cooked shallots with 1 4-ounce stick of unsalted, softened butter, 1 teaspoon each of Worcestershire sauce and kosher salt, and 1/2 teaspoon black pepper. Season 4 12-ounce rib-eyes with salt and pepper, and coat them on each side with 1 tablespoon of the coffee rub. Grill to taste, and serve each with a tablespoon of the shallot butter and a chopped-parsley garnish.
To make the shrimp, soak 4 bamboo skewers for 30 minutes. Place a lime wedge and 5 large, easy-peel shrimp, with the tails remaining, on each skewer. Make a marinade by combining 1/4 cup salad oil, the juice of 1 lime, 1/4 teaspoon each salt and chili powder, 2 tablespoons chopped cilantro and 1/2 teaspoon cumin. Reserve half, and brush the shrimp skewers with the rest. Grill the skewers for about three minutes on each side over medium heat. Serve with the remaining marinade, guacamole-ranch dipping sauce and grilled limes.