Skewers of big shrimp flavored with lemon, capers and oregano are grilled just long enough in this recipe so the flesh stays tender and practically sweet.
“You can’t get lazier than this,” says Marcia Kiesel, who simply puts clams on the hot grill and waits a minute or two for them to open and start sizzling. Then she takes them off the heat and tops them with a spicy sauce spiked with horseradish and Tabasco.
A variety of fresh herbs and crushed garlic are used in both the marinade and the serving sauce in Chef John’s grilled garlic and herb shrimp–a summer classic!
There is nothing like a grilled tuna steak. Being honest it’s my favorite fish next to halibut or cod. A tuna steak cooked correctly just flakes when you split it open with your fork. No matter what you use for a marinade the tuna steaks complements it. Try it with an Italian dressing marinade or something a little bit spicier. IT can’t handle whatever you add.
Jeff Smith rarely cooks a dish the same way twice, a habit he learned from his mother. “I used to ask her, ‘How long do you cook this?’ And she always…
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