Seafood offers a simple way to spice up the same old grilling selections. The key to maintaining flavor and texture is to properly prepare and marinate the shellfish before hitting the grill. For my Chili and Lime Grilled Shrimp, I whisk together lime juice, lime zest, garlic, salt, cumin, paprika and espelette in a bowl, then slowly whisk in olive oil and cilantro. I add raw shrimp to the marinade, refrigerate 2-4 hours, then grill over medium heat for about 3 minutes per side and voila! They are ready to serve.
Right now, Wellfleet and Island Creek East Coast oysters are in season. For an extra burst of flavor, I tuck a piece of butter underneath each shucked oyster and grill them over high heat for 3-4 minutes until the butter melts and warms the oyster through. I like to serve the grilled oysters with an herb butter concocted from garlic, lemon, chives and parsley, accompanied with warm bread.