Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish

Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish
24 Ingredients
  • Handful hickory chips
  • Ice
  • 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 calamari, 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 grilling
  • Kosher salt and freshly ground black pepper
  • Fresh parsley leaves
  • Dill fronds, for garnish
  • 6-inch wooden skewers, soaked in cold water at least 1 hour
Nutrition
554
28% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

80% 52

Saturated

34% 7

Trans

- 0

Monounsaturated

- 37

Polyunsaturated

- 7

Carbs

6% 19

Carbs (net)

- 14

Fiber

18% 5

Sugars

- 7

Sugars, added

- 1

Protein

17% 9

Cholesterol

25% 75

Sodium

33% 793

Calcium

8% 83

Magnesium

10% 40

Potassium

16% 562

Iron

12% 2

Zinc

6% 1

Phosphorus

21% 149

Vitamin A

10% 87

Vitamin C

113% 68

Thiamin (B1)

7% 0

Riboflavin (B2)

9% 0

Niacin (B3)

9% 2

Vitamin B6

13% 0

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

0% 0

Vitamin E

45% 9

Vitamin K

134% 107
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