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| Gremolata is not just for garnish anymore! Here it serves as the main ingredient to intensely flavor baby lobster and shrimp, then all is cooked rustic style in foil right on top of your grill. Perfect for summer entertaining or a special dinner for two. |
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| Gremolata is so easy to make, I used my mini food processor or you can chop it all by hand. Start with four large garlic cloves and a full bunch of Italian parsley, process or mince them together. Place in a bowl, then add the zest of two lemons, the juice of one and enough olive oil to make the consistency loose. Rub the mixture all over your seafood and let it sit for about twenty minutes or so. Have your grill heated on medium and make a “pan” out of heavy duty aluminum foil. Add your marinated seafood, a little red pepper flakes if you so desire, a handful of grape tomatoes, lemon slices and an extra drizzle of olive oil. I had two baby lobsters that I precooked in boiling water for five minutes ( I wanted to make sure the lobsters would be cooked through) and a pound of shrimp, you could use shrimp alone or even some scallops. May I suggest reserving some of the gremolata to toss into warm angel hair pasta, the perfect accompaniment for those flavorful juices! |
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| Cook open faced, with no foil on top, just the lid of your grill down until juices are sizzling and the fish is cooked through. |
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| The smell in my backyard was so enticing that my neighbors were all commenting! |
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| You have to try this! |
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| See what I mean about the pasta and the juices? Happy Grilling! |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
