By now our grills have seen some action, what with Memorial Day weekend hamburgers and Fathers Day steaks and potatoes. But as the mercury rises, were ready to keep the heat (and the mess) out of the kitchen more often. To amp up our arsenal of dinner options best prepared outdoors, four local grilling gurus armed us with recipes for a smorgasbord of summertime favorites: char-grilled steaks, herb-grilled salmon, tequila-marinated shrimp and sticky-sweet baby back ribs. But were even more excited to prepare their corresponding ice cream sandwich recipes, which are sure to keep us cool long after the coals have burned out.JERRETT JOSLIN Executive Chef, THE WILD MUSHROOM STEAK HOUSEWeatherford chef Jerrett Joslin, whos been recognized by Wine Spectator magazine for his creative cooking techniques, says his herb-grilled salmon and mascarpone ice cream sandwiches pair nicely because they are both light and refreshing and almost effortless to prepare. Nestling the fish in foil packets provides an easy way to keep the delicate, quick-cooking protein intact while grilling. And in Joslins ice cream recipe, theres no need to break out the bulky ice cream maker because the ingredients, which include mascarpone cheese and rich vanilla bean seeds, are simply whirled in a food processor and frozen. The flavors go with summer, he says.SAGE SAKIRI CHEF & OWNER, TRIBECA AMERICANA BISTRO & LOUNGEWell-traveled chef Sage Sakiri opened Tribeca Americana Bistro & Lounge earlier this year, bringing an aggressively diverse menu of continental American cuisine with immigrant influence from around the world to the otherwise fairly mild Colleyville dining scene. His tequila-lime marinated shrimp kebab recipe seems tame enough, until Sakiri pairs it with chocolate grits in a playful twist. The dish ties into his pink sea salt chocolate ice cream sandwiches. Its using chocolate in two very different ways, Sakiri says, but they blend together very well.TODD PHILLIPS Executive Chef, J.R.S STEAKHOUSETodd Phillips says the key to grilling a great steak is to start with quality beef and cook it simply (just a little salt and pepper will do) over very high heat. Dont mask the flavor with a lot of different seasonings, he adds. In Phillips New York strip recipe shown here, the steaks are served over a rich Shiner Bock sauce and topped with Shiner Bock-soaked onions. When the steaks are finished, they should have beautiful caramelization on the crust, he says. Make sure to let them rest. This way the meat will hold its moisture. Everybody loves a juicy steak. Everybody will also love Phillips bananas Foster ice cream sandwiches with fluffy chocolate waffle cookies theyre a sophisticated crowd pleaser thats easy to prepare.BOB STEPHENSON & CARLOS AREVALO Chef Proprietors, FNG EATSIts apparent that chefs Bob Gordo Stephenson and Carlos Flaco Arevalo, who worked together more than a decade at Cool River in Las Colinas, are having a ball delighting the taste buds of diners at their upscale comfort food restaurant FnG Eats in Keller. Carlos and I stretch ourselves to build layers in our food that keep the tongue traveling on a roller-coaster ride while you dine, says Stephenson. That roller-coaster effect can be found in the duos spicy-sweet-salty-savory jalapeño bacon chocolate chip cookie ice cream sandwich. Substituting part of the butter in the cookie dough with fat from the bacon was the key to getting the flavor to disperse into the cookie, Stephenson says. Pair the dessert with baby back ribs, finished on the grill and doused in a maple jalapeño bacon barbecue sauce, for a lip-smacking backyard affair.