Grilled Shell Fish
Feast simply with shellfish. Select three or four kinds of shellfish in season that have
similar preparation requirements for the grill. Prepare dipping sauces ahead of time and provide
several loaves of bread for dipping.
Choose large trays or platters that accommodate your array of shellfish.
Prepare a medium hot grill. Shellfish cook quickly. Stay with your grill to avoid over cooking.

Grilled Oysters
Place fresh oysters, in the shell, directly over medium hot fire. Cook for 2 to 3 minute
Remove from fire and open with an oyster knife or leave 2 more minutes and they will
open themselves.
Serve on the half shell with your favorite hot sauce and sprits with lemon wedges.

Grilled Mussels
Place scrubbed and cleaned muscles directly on the grill and cook for 10 to 12 minutes
As they open, put them on a tray arranged around a bowl of flavored butter sauce.
Discard any that do not open.

Jimmies on the Grill
Soak a burlap sack in water
Coat crabs with your favorite crab boil. Lay crabs in a single layer on the grill.
Cover the crabs with the wet burlap sack and let steam until crabs are done, about 10 minutes.

Soft -Shell Crabs from the Grill
1 soft shell per person, cleaned
Olive oil
Salt and freshly ground pepper
Brush crabs lightly with oil and season to taste with salt and pepper.
Grill for 2+ minutes on each side, on medium to hot grill.

Shrimp
Peal and devain enough shrimp for your guests.
Soak wooden skewers.
Thread shrimp onto skewers, do not mash them close together or they will have to cook too long.
Dip shrimp in vegetable oil, salt and pepper each side.
Place skewers on moderately hot grill for approximately 3 minutes on each side.
Remove from grill and add to seafood tray or create individual servings.

Grilled Lobster
Use lobsters that are 2 to 3 pounds
Pull off claws and crack slightly.
Place on medium low grill, cover and cook for 5 to 7 minutes on a side.
Split lobster in half lengthwise, leaving the halves slightly attached.
Brush with oil, season with salt and pepper .
Place flesh side down on a medium grill 4 to 5 minutes per side.

Dipping Sauce for Grilled Seafood
1 cup butter
1 cup white wine
1 lemon, juiced
3 garlic cloves, finely minced
1 jalapeno, finely minced
1/2 teaspoon fresh cracked pepper
1/2 cup parsley, chopped
In a medium sauce pan, over medium heat, reduce wine by half.
Combine remaining ingredients except parsley. Simmer 2 minutes.
Remove from heat, add parsley, sprits with fresh lemon juice.
Serve in bowls suitable for dipping. May be made in any quantity and will store.