Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches and afix with a deep-fry thermometer; heat over medium-high
to 350°F. Combine flour, cornstarch, and salt in a medium bowl. Make a well in the center and whisk in egg until just combined.
Dredge half the shrimp in batter, shaking off excess. Carefully lower into hot oil and fry, turning occasionally, until golden and cooked through,
2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
Next, slice the rolls in half and spread each half with some softened butter. Place the rolls face-down on a skillet over medium heat. Lightly
grill the rolls so they're nice and golden. Let the rolls cool on a plate until you need them.
Heat a skillet over medium-high heat and add the butter. Form the beef mixture into 6 patties and place in the skillet, in batches if needed. Allow
each to cook about 4 minutes on the first side, flip them and place a slice of Cheddar on to melt.
When the patties are done in the middle, place them on the base of the halved buns. Top each with 2 pieces of the bacon and top with the other
half of the rolls.
Trim any fat from steaks; halve steaks crosswise. Lightly brush steaks with oil; sprinkle with salt and pepper. Grill on the rack of an uncovered
grill directly over medium heat for 3 to 4 minutes per side or until desired doneness.
Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.
Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.
Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.
Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and Jalapeño from the Marinade on top of
the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.