I always say, the freshest ingredients simply prepared is the best way to cook.
For this meal I had some amazing, colossal shrimp which I butterflied and seasoned with EVOO, pepper, and Slap ya Mama. I also had sushi grade tuna which I cubed (large cubes) and dredged in black pepper.
The shrimp, I simply grilled them for about 2 minutes (or until they turn pink, depending on how hot your grill is) and that’s that. For the tuna, I sautéed the dredged cubes in a little EVOO until just the outside is charred and the inside is still bright pink (you could also do this in a cast iron skillet on the grill). I served the tuna with a wasabi/soy slurry.
I served grilled eggplant with the shrimp. To do this, first peel the eggplant, leaving some strips of peel on the fruit. Then simply slice the eggplant in circles, about 1/4 inch thick. Brush with EVOO and season with salt & pepper. Throw the eggplant on the grill about 5 minutes before the shrimp and remove when they are tender and charred. The center will be soft and very tasty.