GRILLED CLAMS WITH LEMON BUTTER SAUCE

3 pounds of clams – (1500grams)
½ cup of butter – (125ml)
¼ cup of white wine – (60ml)
2 cloves of chopped garlic
½ teaspoon of freshly ground black pepper – (2.5ml)

Preheat barbecue to a high heat.

Scrub and remove beards from clams.

Using a medium size sauce pan, melt butter and add white wine, garlic, pepper and set aside.

When barbecue is hot, place clams and mussels directly on rack and grill until they open, remove and place into a bowl. Discard any shells that so not open.

Pour warm butter over clams and cover to keep warm.

Serve hot and lots of bread to mop up delicious broth.

Yields: 4 servings
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CARIBBEAN RUM SHRIMP

2 pounds of large raw shrimp – (1000grams)
1 cup of dark rum – (500ml)
1/3 cup of melted butter – (75ml)
1/3 cup of honey – (75ml)
1 tablespoon of pure vanilla extract – (15ml)
1 teaspoon of ground allspice – (5ml)
1 teaspoon of ground cinnamon – (5ml)
1/3 cup of chopped cilantro springs – (75ml)
3 tablespoons of very finely minced ginger – (45ml)
5 cloves of finely minced garlic
Finely minced zest from 1 lemon
1 tablespoon of hot sauce – (15ml)

1 cup of Hickory wood chips soaked in cold water for 30minutes
2 cups of dry Hickory wood chips

Preheat barbecue to the temperature of 220ºF (110ºC).

Shell and devein shrimp and place in a covered bowl and set aside. Shrimp must be at room temperature when smoking.

In a small bowl combine all ingredients and mix well. Toss in shrimp and coat evenly. Place in the fridge to marinate for as little as 20 minutes to no more than 1 hour.

Remove the shrimp from the marinade and place in a bowl. Let them come to room temperature – stand for 10 minutes covered.

Preheat barbecue to the temperature of 220ºF (110ºC).

Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes – the more smoke!

Keep the burner under the woodchip pouch on medium to high heat and turn the other burners off. Once the grill is smoking, quickly place the shrimp directly over the grills that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on the outside

Transfer shrimp to warm serving platter and enjoy!

Yields: 4 servings
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CAJUN SHRIMP LOVE SAUCE

3 pounds of large shrimp – (1500grams)

Marinade
¼ cup of olive oil – (60ml)
Juice from 2 lemons
3 teaspoons Cajun seasoning – (45ml)

Cajun Love Sauce
2/3 cup of extra virgin olive oil – (150ml)
3 large chopped celery ribs
6 chopped green onions
4 tablespoons of Dijon mustard – (60ml)
4 tablespoons of ketchup – (60ml)
3 tablespoons of lemon juice – (45ml)
2 tablespoons of capers – (30ml)
3 tablespoons of freshly chopped cilantro – (45ml)
2 teaspoons of Tabasco – (10ml)
2 teaspoons of horseradish – (10ml)
1 teaspoon of Cajun seasoning – (5ml)
Salt to taste
1 cup of Hickory wood chips soaked in cold water for 30minutes
2 cups of dry Hickory wood chips

Peel shrimp, leaving their tails on. Using medium size bowl toss shrimp with olive oil, lemon juice, Cajun seasoning and let marinate in the fridge for 20 minutes.

Remove the shrimp from the marinade and let them rest of 10 minutes to come to room temperature.

Preheat barbecue to the temperature of 220ºF (110ºC).

Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes – the more smoke!


Turn one burner to medium high heat and place the woodchip pouch directly over the flames. Turn the other burners off.

Once the grill is smoking, quickly place the shrimp directly over the grills that are off. Smoke shrimp with indirect heat for 10 -15 minutes or until shrimp are evenly pink and slightly caramelized on the outside

Meanwhile add all ingredients for the Cajun Love Sauce to a blender and puree until smooth. Refrigerate until ready to use.

Combine the smoked shrimp with Cajun Love Sauce in a serving dish and chill for 1 and up to 2 hours.

Serve and enjoy!

Yields: 4 servings
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GRILLED CORN SALAD

3 tablespoons of fresh lime juice – (45ml)
3 tablespoons of cooking oil – (45ml)
3 teaspoons of garlic salt – (15ml)
4 fresh corn on the cobs, cleaned with husks pulled back but not removed
2 teaspoons of chilli powder – (10ml)
2 small, seeded, peeled and chopped avocado
2/3 cup of chopped red pepper – (150ml)
2/3 cup of chopped yellow pepper – (150ml)
½ cup of snipped fresh cilantro - (125ml)
½ teaspoon of salt – (2.5ml)

Preheat grill to a medium heat - 8 minutes lid down, husks on

In a bowl combine lime juice, oil and garlic. Brush corn lightly with mixture and sprinkle with chilli powder. Fold the husks back up around the corn.

Place corn on grill racks and grill for approximately 8-12 minutes (with lid closed) or until corn is tender, turning every few minutes.

Meanwhile, add avocado, red peppers, yellow peppers, cilantro and salt to remaining lime juice mixture.

Cut corn kernels from the finished cob and add to salad and toss to coat evenly.

Serve at room temperature and enjoy!

Yields: 4 servings
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SCALLOP AND SALMON BROCHETTES

Marinade
¾ cup of dry white wine – (175ml)
1/3 cup of light vegetable oil – (75ml)
2 tablespoons of minced shallots – (30ml)
2 cloves of pressed garlic
Juice from ½ a lemon
¼ teaspoon of salt – (1.25ml)
1 tablespoon of fresh chopped thyme – (15ml)

1 pound of sea scallops – (500grams)
1 pound of salmon – cut into 1 ¼ cubes – (500grams)
12 bamboo skewers, soaked in water
Grape seed or Vegetable oil for grill

Combine all marinade ingredients in a ceramic or glass dish and mix well.

Rinse scallops and cubed salmon with cold water and blot them dry with paper towel. Submerge shellfish into marinade and let stand for 1 hour.

Preheat grill to a medium – high heat

Remove seafood from marinade and pat dry. Drain bamboo skewers and thread the scallops and salmon alternately onto skewers.

Gently oil your grill and place the brochettes on to preheated grill. Cook evenly for approximately 2 minutes per side or until desired doneness.

Serve and enjoy!

Yields: 4 servings
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SKEWERED SCALLOPS WITH PROSCIUTTO
1 ½ pounds of sea scallops – (750grams)
20 slices of Prosciutto, sliced paper thin
Course salt and pepper
12 bamboo skewers, soaked in water

Preheat grill to a medium – high heat

Rinse scallops with cold water and blot them dry with paper towel.

Season scallops with salt and pepper. Place scallop on to a slice of Prosciutto and wrap scallop until covered completely.

Repeat until all scallops are wrapped in Prosciutto.

Place and grill and cook for approximately 5 minutes or until Prosciutto is golden brown.

Serve warm and enjoy!

Yields: 4 servings
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