3 Meat Beach Platter Special Recipe

Prepare proteins

Pat shrimp dry with paper towels and set in a bowl. Trim any excess fat from chicken thighs and pound to an even thickness if desired. Pat pork chops dry. Place each protein in separate bowls.

Make marinade

In a small bowl combine 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon garlic powder. Zest half the lemon and add zest plus 1 tablespoon lemon juice, and 1 tablespoon chopped parsley. Divide marinade: toss shrimp with one third, chicken with one third, pork with one third. For shrimp, you can thread onto skewers (4 shrimp per skewer). Marinate shrimp 10–15 minutes, chicken and pork 30 minutes to 2 hours in refrigerator.

Grill proteins

Preheat grill or grill pan to medium-high (about 400°F/200°C). Oil grates lightly. For shrimp: grill 2–3 minutes per side until opaque and slightly charred. For chicken thighs: grill 5–7 minutes per side until internal temperature reaches 165°F (74°C). For pork chops: grill 4–6 minutes per side until internal temperature reaches 145°F (63°C). Transfer cooked proteins to a warm platter and tent loosely with foil to rest 5 minutes.

While proteins rest, sprinkle with remaining chopped parsley and a squeeze of lemon juice to brighten.

Make sauce

In a medium skillet over medium heat melt 2 tablespoons butter. Add minced garlic and cook 30–45 seconds until fragrant (don't brown). Add white wine (or chicken broth) and honey, stir and simmer 2–3 minutes to reduce slightly. Whisk in remaining butter (4 tablespoons) in pieces until sauce is glossy. Stir in lemon juice, red pepper flakes, chopped dill and capers. Taste and season with salt and pepper as needed.

Spoon warm sauce over shrimp, chicken and pork right before serving, reserving a little for guests to add more if desired.

Roast baby potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 1 tablespoon extra virgin olive oil, 1/2 teaspoon sea salt and a pinch of pepper. Spread on a baking sheet cut side down and roast 20–25 minutes until golden and tender.

Prepare salad

In a bowl whisk remaining 1 tablespoon olive oil with red wine vinegar and 1/2 teaspoon sea salt. Toss mixed greens and cherry tomatoes with the dressing just before serving.

Arrange roasted potatoes, dressed salad and lemon wedges on the platter around the three proteins. Garnish with additional parsley and dill if desired.