Throwing a Super Bowl party? As a favor to your guests who want to eat more than delivery pizza, we’ve tracked down some of the best chefs in America and asked them to spill their favorite crowd-pleasing, game day recipes. Everything is delicious, simple to prepare, and pairs great with a beer.

Chef Jimmy Bradley, owner of The Red Cat restaurant in Chelsea, New York City, upgrades tailgate-friendly shrimp tacos by adding shaved cabbage, pickled jalapeños, and homemade tomatillo salsa.

Makes 12 tacos

For Shrimp:
48 shrimp (21-25s), peeled and vein removed
3 Tbsp. picked rosemary
¼ cup olive oil
1 tsp. chili flakes
8 cloves of garlic, crushed
12, 6-inch wood skewers soaked in cold water

The Method:

  1. Thread four shrimp onto each wood skewer. Place in a shallow dish.
  2. Mix all of the other ingredients together. Pour over the shrimp.
  3. Let shrimp marinate for at least 30 minutes or up to one day.

For Tomatillo Salsa:
10 medium-sizes tomatillos
1 small red onion, diced
Salt and black pepper to taste
1 lime, zest and juice 15 to 20 sprigs of cilantro, chopped
olive oil

The Method:

  1. Peel husk from tomatillos, wash them under warm water, and then dry.
  2. Toss five tomatillos with salt, pepper, and a splash of olive oil. Grill them until they are charred and lightly blackened. Puree the grilled tomatillos in a blender. Reserve.
  3. Dice the other five tomatillos and put in a mixing bowl. Add reserved tomatillo puree.
  4. Toss tomatillos with cilantro, red onion, lime juice, and zest. Season to taste with salt and pepper. Let macerate for one hour before serving.

For Red Cabbage Salad:
½ head red cabbage, sliced thin
½ head green cabbage, sliced thin
1 red onion, sliced thin
2 carrots, grated
15 sprigs of cilantro, chopped
2 limes
Olive oil to taste
Salt and pepper

The Method: Toss red and green cabbage with carrots, red onion, cilantro, lime juice and olive oil. Season with salt and pepper to taste.

To Finish:
12 flour tortillas
1 small jar of pickled jalapeño
Shrimp Tomatillo salsa Cabbage salad

The Method:

  1. Remove shrimp from marinade. Season with salt and pepper on both sides. Grill the shrimp about four minutes on each side.
  2. Grill tortilla for 30 seconds on each side.
  3. Put four shrimp in each tortilla. Top with cabbage salad and pickled jalapeños. (You can use the skewers from the shrimp to hold the tacos closed.)
  4. Serve with tomatillo salsa on the side.

Alyson Sheppard is the resident hangover specialist at Follow her on Twitter: @amshep