We started off with the vegetables on the Egg but Josh couldn't really get the heat high and steady enough. So in the end, I took the veg off the grill and pulled out my grill pan.
These shrimp are from the Sweet Savannah Shrimp Co that we bought at the Peachtree Road Farmers Market probably two years ago. We bought a lot more than we could eat.
You have to soak these shrimp for a long time so that you can peel them. If you don't they are a real bitch to peel. I've read that shrimp are hard to peel when they are fresh and I know that these shrimp are quick frozen on the boat right after they are caught so all that makes sense. Except that means that we don't eat them when it's on a whim because they really need two to three hours to soak.
These have a simply olive oil, salt and pepper "marinade". They are such high quality shrimp that they were awesome when prepared simply.
I also made these clams, which I cooked on the grill pan on a sheet of foil to catch the juices... and sandy grit. Whoops. I melted butter and added minced garlic and then when the clams were open, added my buttery garlicky sauce and tossed it together, then topped it with a ton of chopped parsley.
Perhaps next time, more olive oil, less butter, and a bit of white wine in the pan. Yum just thinking about it.
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