Tip: To butterfly shrimp, use a sharp knife to slice lengthwise down the topside of the shell and through the meat, leaving the backside of the shell intact; remove the vein (if necessary) and leave the shell on.
Retsept
- 1/3 cup olive oil
- 1/3 cup freshly squeezed lemon juice, plus 2 tsp lemon zest
- 2 tbsp liquid honey
- 4 cloves garlic, minced
- 2 tsp sea salt
- 2 tbsp chopped oregano leaves (or 1 tsp dried)
- 2 tsp chopped thyme leaves
- 1 tsp red chili flakes
- freshly cracked black pepper
- 18 jumbo tiger shrimp, butterflied (see tip)
- 2 frenched racks of Australian lamb (about 8 bones) cut into single bone chops
- 3 bell peppers, cored and cut into quarters
- 1 large sweet onion, peeled and sliced into ½ inch rounds
- 4 cobs corn, shucked and snapped into halves
- Grilled lemon (optional)
- Extra oregano sprigs (optional)
Valmistamine
In a bowl, whisk together olive oil, lemon juice and zest, honey, garlic, salt, oregano, thyme, chili flakes, and pepper. Prepare 3 large bowls. Add shrimp to one bowl, lamb to the second and vegetables to the third. Divide marinade equally between the bowls. Toss well to coat (careful to keep onion rounds intact). Cover and let marinate in refrigerator for minimum 1 hour. Let lamb sit at room temperature for 20 minutes before grilling.
On a preheated grill over high heat, cook shrimp and lamb, flipping once, until shells are pink and meat is opaque and cooked through, about 4-5 minutes. Cook the lamb, flipping once just until charred, about 4-5 minutes for medium. Grill vegetables, flipping occasionally, until charred and tender, about 8-10 minutes.
