GARLIC BARBECUED SCALLOPS

Ingredients

  • 1 lb scallops
  • 1/3 cup butter
  • 3 large cloves garlic, minced or pressed
  • 1/4 cup finely chopped shallots
  • 1/4 cup minced parsley
  • 1/4 tsp nutmeg
  • 1/8 tsp celery salt
  • 12 cherry tomatoes
  • 1 green pepper, cut into 12 squares
  • 4 wodden skewers
  • salt and pepper to taste

Directions
 

  1. Thaw scallops completely, if frozen. Dry on paper towel.
  2. Soak wooden skewers in water for about 30 minutes before using to help reduce burning.
  3. Preheat barbecue on HIGH.
  4. In frying pan, combine butter, garlic, shallots, parsley, nutmeg, and celery salt. Saute at low heat 5 minutes, stirring occasionally.
  5. Meanwhile, string scallops on 4 wooden skewers alternately with the cherry tomatoes and green peppers.
  6. Reduce the heat to MEDIUM - LOW. Place skewers on the barbecue and cook, turning as necessary, until the scallops are cooked through (about 6-8 minutes).


Smokin' Bloomin' Garlic, Onion Bread

Ingredients

  • 4 oz. matured old aged cheddar cheese sliced thinly
  • 4 oz. mozzarella cheese sliced thinly
  • 4-5 pieces of chopped Scallions (green onions) thinly sliced
  • 1 tsp. chopped garlic
  • 1 tsp. chopped Serrano peppers (optional)
  • 1 tsp extra virgin olive oil
  • 1 pound (400 g) unsliced Loaf Bread (choose your favorite loaf)
  • 1/3 cup unsalted butter, melted

Directions
 

  1. Preheat barbecue on MEDIUM for 10 minutes. Adjust heat setting so that oven thermometer consistently reads 350°F. This may require turning off a burner.
  2. Slice the loaf about1" thick BUT not all the way through - lengthwise then crosswise -side to side
  3. Stuff the slices of mozzarella and cheddar in between the sliced groove in the bread.
  4. For the dressing: Mix together the scallions, melted butter, Serrano peppers, garlic and oil. Take the dressing and drizzle/spoon into the same grooves as the cheese.
  5. Place the loaf on to aluminum foil and light cover/tent over bread . Place on a pizza stone or on your grids - an set your grill for indirect cooking - bake for 15 minutes.
  6. Unwrap and bake for another 10 minutes, until cheese is melted and gooey.
  7. Serve hot off the grill....Enjoy!


SPICY DICY GRILLED SHRIMP

Ingredients

  • 1 lb large Black Tiger shrimp (preferably large) peeled and deveined
  • 1/2 cup rice vinegar
  • juice of 1/2 a lemon
  • 1/4 cup olive oil
  • 1 red hot serrano chili
  • 1/2 tsp dried red pepper flakes
  • 1 tsp lemon zest, grated
  • 1 tbsp red chili paste
  • 1 tbsp of Basil Pesto (Purple Thai Basil - things taste even more delicious)
  • salt and pepper to taste

Directions
 

  1. Soak wooden skewers in water for 30 minutes or you can metal skewers.
  2. Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.
  3. Combine all the marinade ingredients in a medium sized bowl. Add the shrimp and marinate for 30 minutes in the refrigerator. Thread 3 shrimp on each skewer, piercing at the head and tail.
  4. Preheat grill on HIGH, then reduce heat to MEDIUM - HIGH. With the lid open, grill the shrimp 2 - 3 minutes per side, basting once after the first turn. Shrimp are done when just pink and opaque. Do not overcook.

©2015 Recipe by BBQ Naz Cavallaro from Broil King. Used with permission.

Visit www.broilkingbbq.com for more great recipes and tips.