Shrimp on the Barbie with Lemon Aioli

1/2 pound large shrimp with the shell on

Canola Oil

Salt and Pepper

Using a sharp knife, make a slit through the back of the shrimp.  Remove the vein, eggs, and any other remaining gooey mysterious remnants.  Toss the shrimp in oil, salt and pepper and throw on a hot grill.  The shrimp will cook very, very quickly.  When the shrimp begin to curl and turn slightly pink (after about 1 to 2 minutes depending on how hot your grill is) flip the shrimp and cook for about 30 seconds on the other side until the shrimp are cooked through.  Chill and serve with the lemon aioli or your favorite cocktail sauce.

Lemon Aioli

Juice of 2 lemons

4 gloves of garlic

1/3 cup olive oil

Smash the garlic and add to olive oil in a small sauce pan.  Over low heat bring the oil to a simmer.  Allow to simmer for three minutes or until you can smell the garlic.  Turn off the heat and cool the oil to room temperature.  Strain the oil and add lemon juice, salt and pepper.  Mix vigorously.

Recipe notes: alternatively you can buy raw deveined and generally deshelled shrimp, but I promise this step is easy and I think that the shrimp have a better flavor if you cook them with the shell on!

Grilled Baby Artichokes with a Balsamic Vinagarette

12 baby artichokes

1/4 cup balsamic vinegar

3/4 cup olive oil plus additional oil to toss artichokes

3 shallots, finely minced

2 Tbs Dijon mustard

1 Tbs honey

salt and pepper

Pluck outer leaves of the baby artichokes until you see the pale green tender center shoots.  Trim the tip and bottom of the artichoke and cut in half.  You'll have a nice flat service to place on the grill.  Toss artichokes in olive oil and season to taste with salt and pepper.  Place on a hot grill until grill marks are visible, about five minutes.  Meanwhile, mix the rest of the ingredients.  Add salt and pepper to taste.  Serve the vinaigrette with the artichokes and enjoy!

Recipe Notes: The dijon mustard imparts a wonderful flavor, but it also acts like an emulsifier so your vinaigrette does not separate before you serve it.  There will probably be extra vinaigrette.  Use it as a delicious homemade salad dressing or I used it as a marinade for my balsamic glazed grilled chicken.

Cedar Plank Grilled Char With a Sangria Reduction

Grilled Char:

1 lb of Char with Skin Removed

salt and pepper to taste

Olive Oil

Soak a cedar plan (available at Williams Sonoma and many other locations) in water for a least a couple of hours.  Season the fish generously with the oil and salt and pepper.  Place fish on plank and place on hot grill.  Cover the grill and cook just until fish is cooked through (about 7 minutes, but this will vary based on how hot your grill is and how thick the fish is.  Do not let the fish get overcooked.  The fish should be opaque but still be juicy).  Allow fish to rest for about five minutes and serve with the sangria reduction.

Sangria Reduction:

2 cups of Sangria

Strain sangria and pour it into a sauce pot.  Bring to a boil over medium heat and allow it to reduce until it can coat the back of a spoon and when you draw your finger through the sauce on the back of the spoon.  Remove from heat and serve immediately with the grilled char.

Recipe Advice: soaking the plank in water not only prevents it from burning when you place it on the grill, but it also imparts a delicate smoky flavor to the fish.  I only use charcoal.  I know.  It takes longer.  Its messier.  You can't control the heat.  I would argue that it doesn't take that much longer (I have a chimney lighter which works beautiful) and you truly can control the heat, but most significantly you can't duplicate the flavor of charcoal.  If you skip the plank and grill the fish directly on the grate, use canola oil which has a higher smoking point rather than olive oil.  Rub the oil onto the fish (as in the original recipe) but also take a paper towel soaked in the canola oil and rub a thin amount of oil directly onto the grate of the grill.