Cream the butter with the lime zest and salt in a small bowl.
Spoon into dishes, and garnish with a sprinkling of lime zest.
Top each salad with a few corn kernels, a little lime zest and basil.
In a small bowl, cream the butter with the lime zest, salt and mint, if using.
Beat the peanut butter with the remaining tablespoon of oil, the lime zest and juice.
Stir in the lime zest and all of the lime juice.
In the bowl combine the ginger-lime juice, half the lime zest and the cream.
Sprinkle each with half of the lime zest, chili and shiso.
At the very end, lime zest and orange zest are stirred in.
Add half the lime zest, 1 piece vanilla bean and 1/2 cup water to the pan.