Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish

Total Time:
1 hr 55 min
Prep:
15 min
Inactive:
1 hr 15 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Smoked Tomato-Black Olive Relish:
  • Handful hickory chips
  • Ice
  • 8 plum tomatoes, cored, halved the short way
  • Canola oil, for grilling
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Greek extra-virgin olive oil
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup chopped fresh dill
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1/2 small red onion, cut into small dice
  • Seafood:
  • 12 colossal shrimp (15 or less per pound), tail on, shelled and deveined
  • 12 small calamari, heads and tentacles removed, bodies butterflied and scored to prevent curling
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup olive oil, plus more for drizzling
  • 4 cloves garlic, minced
  • 4 lemons, halved
  • Canola oil, for grilling
  • Kosher salt and freshly ground black pepper
  • Fresh parsley leaves
  • Dill fronds, for garnish
  • 6 -inch wooden skewers, soaked in cold water at least 1 hour
Directions

For the relish: Soak the hickory chips in water for at least 1 hour.

Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. Once the temperature of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them.

Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper. Let the relish sit at room temperature until ready to use.

For the seafood: Prepare a charcoal grill at least 30 minutes before cooking by lighting a chimney starter filled with hard wood and let burn until covered with gray ash.

Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes. Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper.

Skewer the shrimp and kalamari tentacles onto different skewers. Sprinkle with salt and pepper. Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side. Put the calamari bodies directly on the grill and cook for about 15 seconds per side. Grill the lemons, cut-side down, until slightly charred. Remove to a platter.

Arrange the skewers and bodies on a large platter. Top with the relish. Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all. Garnish the platter with the remaining grilled lemons.


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    Seafood