Bbq Seafood Recipe

Rinse and dry

Pat shrimp, scallops, fish pieces, and calamari (if using) dry with paper towels. Dry seafood will sear properly and hold marinade.

Skewer

Thread seafood onto skewers in a balanced order: for example, alternate shrimp, scallop, and fish pieces so each skewer has similar weight. If using calamari, thread rings between firmer pieces. Leave a small gap between pieces so heat circulates.

In a medium bowl, whisk together olive oil, soy sauce, lemon juice, honey, Dijon mustard, smoked paprika, minced garlic, black pepper, sea salt, and chili flakes (if using) until cohesive. Taste and adjust: more lemon for brightness, more honey for sweetness, or more soy for saltiness.

Reserve about 3 tablespoons of the mixture in a small bowl to use as a finishing basting sauce while grilling. Place the remaining marinade in a shallow dish and add half of the seafood to marinate for 10–15 minutes. Do not marinate longer than 20 minutes for delicate seafood to avoid texture breakdown. Keep reserved sauce separate and do not use it on raw seafood after it has touched raw seafood unless you heat it.

Preheat grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking. If using charcoal, ensure coals are even and have a thin layer of ash; for gas, preheat for 10–12 minutes.

Initial Sear

Place skewers on the hot grill. Cook without moving for 2–3 minutes to develop a sear.

Turn and Baste

Turn skewers and baste with the reserved 3 tablespoons of marinade. Cook another 2–3 minutes. Continue to turn every 1–2 minutes and baste once more as needed. Total cooking time will be about 6–10 minutes depending on piece size: shrimp should be opaque and slightly curled, scallops firm and opaque with a light crust, fish just cooked through and flaking, calamari tender (cook quickly to avoid rubberiness).

If desired, during the last 1 minute of grilling place small dollops of softened butter on the hot seafood and let it melt for added richness.

Remove skewers from the grill and transfer to a serving platter. Sprinkle chopped parsley, a pinch of coarse sea salt, and freshly ground black pepper across the seafood. Squeeze lemon wedges over the top just before serving.

Serve immediately with extra lemon wedges and any additional sauce on the side. Suggestion: accompany with grilled vegetables, crusty bread, or a simple rice pilaf.