Bobby brings the flavors of the Mediterranean to his shrimp and calamari, which he serves with grilled lemons and smoked tomato-black olive relish!
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Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish
DISH COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 55 min
Prep: 15 minutes
Non-active: 1 hr 15 minutes
Prepare: 25 min
Yield: 4 servings

Ingredients

Smoked Tomato-Black Olive Relish:

Ice
8 plum tomatoes, cored, halved the short way
Canola oil, for barbecuing
Kosher salt and newly ground black pepper
1/2 cup Greek extra-virgin olive oil
1/2 cup pitted kalamata olives, coarsely sliced
1/4 cup chopped fresh dill
1/4 cup freshly squeezed lemon juice
1/4 cup sliced fresh flat-leaf parsley
1 tablespoon red wine vinegar
1 teaspoon honey
1/2 small red onion, cut into small dice

Seafood:

12 enormous shrimp (15 or less per pound), tail on, shelled and deveined
12 small kalamari, 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 barbecuing
Kosher salt and newly ground black pepper
Fresh parsley leaves
Dill fronds, for garnish

Instructions

Unique devices: Handful hickory chips 6-inch wood skewers, soaked in cold water a minimum of 1 hour

For the relish: Soak the hickory chips in water for a minimum of 1 hour.

Put a handful of cinders in the bottom of a cigarette smoker. Scatter the hickory chips over the top. Put a shot of ice on the bottom grate. Put the cooking grate above the ice tray. When the temperature level of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the leading 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 include the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper. Let the relish sit at room temperature level up until ready to use.

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

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

Skewer the shrimp and kalamari arms onto various 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 straight on the grill and cook for about 15 seconds per side. Grill the lemons, cut-side down, till a little charred. Remove to a platter.

Organize the skewers and bodies on a big plate. Leading with the relish. Sprinkle a bit more olive oil over the leading and squeeze a grilled lemon half over all. Garnish the platter with the staying grilled lemons.

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Bobby Flay's Greek Grilled Shrimp and Calamari|Bobby Flay's Barbecue Addiction|Food Network

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