Living on the West Coast of Florida has really let us enjoy outdoors much more than we did living in the Northeast. We love fresh seafood, fresh air and the amazing sunsets. While I can’t take credit for the BBQ expertise, that’s all on hubby – I can make a great menu and prepare everything so it’s good to go.
We are lucky to have a great fish monger nearby. For this BBQ, I butterflied colossal shrimps and blackened them. I just sprinkled blackening seasoning over them after butterflying and that’s it! I like the Old Bay Blackening Seasoning.
For the clams, I soak them for a while in just fresh water (no need to add flour, as I’ve read). Soaking them helps them to release any sand that they may be holding onto. When you’re ready to cook them lift them from the bowl (rather than dumping the bowl) leaving the sandy water behind. Rinse and then put in fresh bowl while escorting them to the BBQ. Hubby makes a concoction of butter, a whole (not chopped) clove of garlic, juice from 1 lemon and chopped cilantro) that he melts in a small heat resistant dish on the BBQ. Great dipping for either clams or mussels or even shrimp!
The veggies are fresh sliced zucchini with EVOO and a little ranch (powder) dressing sprinkled all over. The scallions were just trimmed (roots and tippy tops cut off) with a little drizzle of EVOO.
Of course we needed a little steak too…I like mine rare with just a little salt & pepper. Obligatory baked potato (which, to speed things up I microwaved for 3 minutes before oiling up and seasoning) wrapped in foil and tossed on the grill with the other goodies.
Simple, and yummy!