Grill Smoked Shellfish with Lime Viniagrette

But before we get to that, here's a super quick and easy recipe to get the grilling season off the ground. Just make sure that you get good fresh shellfish - and the easiest way to do that (if you're not already an expert) is to use a dedicate fishmonger. Next best, the fish counter at a high(er) end grocery like Whole Foods or a local/regional specialty market. Worst case, ask the guy at your supermarket what's freshest.

Grill Smoked Shellfish

Wood chips for smoking - apple, cherry or maple are good choices for this dish
1 pound mussels
1 pound clams
2 pounds medium shrimp - shells on
1 lime, zest and juice
Red pepper flakes
Fresh herbs
Olive Oil

  1. Soak one cup of wood chips in water for 20-30 minutes, while grill heats. 
  2. Add chips to a smoking basket or wrap in aluminum foil and pierce with a fork several times. If using foil wrapped, place chip package directly on hot coals. Replace the grill grate. 
  3. Dump about 1/3 of the seafood directly on the grill, and cover with a large stainless steel bowl (or a big tent to foil would work too). You want to trap the smoke and heat inside. Cook for about 3 minutes, until shells open and shrimp is barely cooked. 
  4. Remove cooked fish and repeat for other two thirds of fish. 
  5. Combine lime zest, juice, pepper flakes, herbs (I used fennel tops and mint). Add olive oil at 2-3 times the amount of lime juice. Add salt and pepper, then toss with fish. 
Serving suggestion - make triple the viniagrette, toss it with very small pasta like orzo, acini de pepe or stellina. Use shells from mussels and clams as a makeshift scoop / spoon to eat the pasta. 

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