Charcoal Grilled Shrimp And Kalamari With Grilled Lemons And Smoked Tomato-Black Olive Relish

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Handful hickory chips


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

12 colossal 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 olive oil, plus more for drizzling

4 cloves garlic, minced

4 lemons, halved

Fresh parsley leaves

Dill fronds, for garnish

6-inch wooden skewers, soaked in cold water at least 1 hour

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