Get Your Grill On

It may come as something of a surprise to many of the readers of Get Your Grill On, but some people do not grill year round. In fact, lots of folks view grilling and barbecuing as a warm weather sports. For me, the sign that spring is here is when I smell charcoal smoke and realize that it’s not coming from my grill. It’s about that time that I start to crave those warm weather flavors that evoke the beach.

Shrimp and oysters fit the bill perfectly. They make a great pair and they both love the grill. Shrimp is a natural choice for warm weather entertaining. It cooks quick and, with a simple marinade, it takes on whatever flavor you are in the mood for. Oysters may not be an obvious choice for the grill, but they are great. Even my wife, no great fan of oysters, loves their smoky flavor. Best of all, you can do all the prep work ahead of time, so when your guests arrive, all you have to do is toss everything on the grill.

Get the recipes after the break….

Chili Lime Shrimp

• 4 Tablespoons of Olive Oil
• Juice of One Lime
• 1/2 Teaspoon Salt
• Black Pepper to taste
• 1/4 Teaspoon Ground Cayenne Pepper
• 1/2 Teaspoon Paprika

Combine the above ingredients in a large mixing bowl. Add one dozen large shrimp (peeled and de-veined) and coat thoroughly. Put shrimp on wooden skewers (soak the skewers in water beforehand to prevent burning) and cook until done. On a hot grill about a minute per side is usually enough.

Roasted Oysters

On the stove top, saute a couple of finely chopped shallots and three cloves of minced garlic in a two tablespoons of butter. Cook until soft.

Shuck a dozen large oysters and place in a cast iron skillet or other grill-safe vessel. A layer of crumpled aluminum foil in the bottom of your skillet will keep the oysters from rattling around.

Cook on a HOT grill until done. Your cooking time will vary depending on how heavy your skillet is. In my cast iron skillet it took about 7-10 minutes. In a light weight, disposable aluminum roasting pan, maybe 5-6 minutes.

When your oysters come off the grill, top each with a little of the sauteed shallot and garlic butter. Squeeze some fresh lemon juice over the top and salt and pepper to taste. Serve hot.

A few words of caution may be in order. On the difficulty scale, both of these recipes get around a 1.25 out of 5. If you can read simple directions and are comfortable around hot grills, you will be fine. Just be careful when shucking the oysters. The natural inclination is to hold the oyster in one hand and go at it with an oyster knife held in the other. This is a good way to jab said oyster knife into the meaty part of your hand. Having done this once, I can’t recommend this technique.

Instead, place a folded towel on a cutting board and place the oyster on it, hinge side up. This way, you can support the oyster without too much risk of gouging your hand. Insert the tip of the knife into the hinge. Push the knife inward into the hinge and twist. The oyster should open right up.