Combo Plate Recipe

Marinate the chicken

In a medium bowl combine 2 tbs olive oil, 2 tbs lemon juice, 2 tbs orange juice, 2 tsp minced garlic, 1 tbs chopped rosemary, 1 tbs chopped parsley, 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Whisk until combined. Place the 2 chicken breasts between plastic and pound lightly to even thickness (~1/2 inch). Add chicken to the marinade, turning to coat. Cover and refrigerate 20–30 minutes (or up to 2 hours).

Preheat and prepare grill or pan

Preheat an outdoor grill or heavy grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or brush a little oil on the pan to prevent sticking.

Cook the chicken

Remove chicken from marinade and let excess drip off. Grill or sear 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Avoid flipping more than once. If using a pan, reduce heat to medium after searing to finish cooking without burning.

Rest and slice

Transfer chicken to a cutting board and tent loosely with foil. Rest 5 minutes, then slice against the grain into 1/4-inch slices. Keep warm while you cook the shrimp.

Prep shrimp

Pat the 12 large shrimp dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Zest and juice 1 lemon and set aside.

Heat pan

Place a large skillet over medium-high heat. Add 1 tbs olive oil and 2 tbs of the butter. When butter is foamy and hot (but not browned), add the shrimp in a single layer without crowding.

Cook shrimp

Sear shrimp 1.5–2 minutes per side until pink and opaque with a light golden edge. Remove shrimp to a plate and set aside (they will finish with sauce).

Make garlic butter sauce

Reduce heat to medium. Add the remaining 1 tbs butter to the skillet and the 3 tsp minced garlic. Sauté for 30–45 seconds until fragrant but not browned. Stir in lemon zest, lemon juice, and 1 tsp red pepper flakes. Return shrimp to the pan and toss to coat 30–45 seconds to warm and finish cooking.

Finish

Turn off heat and stir in 1 tbs chopped parsley. Taste and adjust salt/pepper if needed. Transfer shrimp to the plate with the sliced chicken or serve alongside.

If serving with rice, cook or reheat 2 cups steamed jasmine rice according to package instructions so it's hot when plating.

Toss mixed greens with 1 tsp olive oil and a pinch of salt, or dress as desired.

Plate the combo: arrange sliced citrus-herb chicken and garlic butter shrimp side by side. Add a scoop of jasmine rice and a small greens salad if using. Garnish with lemon wedges and a sprinkle of parsley.