Place baking sheet on the grill.
Add the water.
Spread 1/2 the seaweed on the cookie sheet.
Place lobster, clams, mussels and shrimp on top of the seaweed.
Slice the lemon thin.
Sprinkle the lemon slices over the seafood.
Cover with the rest of the seaweed.
Turn grill on low and close the cover.
Lobster bake should be done in about 20- 25 minutes or when the clams and mussels are open.
Serve with 1 c melted butter.
lend. Stir in the garlic, ginger, scallions, and shrimp to coat, then
Preheat the grill on medium heat. Cook the corn in boiling salted water for 5 mins, or until just tender. Drain and cut each cob into 3 pieces.
Place on the grill and cook, turning, until golden all over. Drizzle with the butter.
b>the cob.
Remove the silk from the corn cob and re-cover the
our before before putting food on them. I like to put
rn, before soaking, peel back the husk enough to remove most
Peel and devein the shrimp, placing them in a gallon
eat a grill pan on medium-high heat or preheat the grill to medium
t fire in a grill. Place a grill screen on the grill rack.
In
slit the shell along the back of each shrimp, and remove the vein.
crape browned bits off of the pan to create a roux
up of the marinade to a bowl.
Add shrimp to bag
Clean & trim shrimp & make 1/4-inch-deep incision on the top of each
Stir together the lime juice, honey, soy sauce, and oil in a large bowl. Season with jerk seasoning, hot pepper sauce, salt, and pepper. Add the shrimp and toss well to coat. Cover, and refrigerate for one hour to marinate. Place wooden skewers to soak in warm water.
Preheat an outdoor grill for medium-high heat.
Remove skewers from the water, pat dry, and spray with nonstick cooking spray. Skewer the shrimp. Grill the shrimp on the grill on both sides until pink and opaque, about 5 minutes per side.
bout 1 minute on each side.
Drain on paper towel.
Preheat an outdoor grill for low heat.
Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. Sprinkle each with cheese, and fold tortillas in half to cover the filling.
Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream.
For the shrimp:
Place the shrimp, limes and onions in a
Mix all ingredients together except shrimp (this is the marinade).
Place 8 to 10 shrimp on each skewer.
Marinate skewered shrimp 2 hours or longer.
Preheat grill.
Baste shrimp with marinade left.
Cook until done.
Place shrimp on a wooden skewer stick (use six shrimp per stick).
Salt and pepper shrimp.
Melt butter and garlic.
Dip shrimp into your melted butter and garlic. Put aluminum foil on heated grill top.
Punch small holes in aluminum foil.
Put shrimp on skewer stick on grill.
Brush more butter mixture on shrimp. Cook until shrimp is pink.
edium bowl, mix together the chunks of shrimp (and crab if using