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| A perfect tool when grilling things that can fall into the cracks of the grill. This fine mesh stainless steel tool is the best way to keep everything cooking evenly, juicy and just delicious! |
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| The shrimp had a bit of a lime and cayenne heat, nothing was left over~ the corn and vegetable medley a lemony butter delight! |
2 pounds of extra large cleaned shrimps tail off
2 pounds scallops
2 limes squeezed and 1 tablespoon of lime zest
1/2 teaspoon garlic powder, dried parsley or fresh, cajun seasoning
pinch of cayenne pepper
dash of seasalt and pepper
wooden skewers soaked in water
2 zucchini cut into wedges
2 yellow squash cut into wedges
2 cups of grape tomatoes
2 ears of corn cut in halves
1 tablespoon olive oil
garlic powder
1 juiced lemon
1/2 teaspoon zest
salt and pepper to taste
2 tablespoon softened butter
Mix olive oil, butter, lemon juice, zest, garlic powder salt and pepper to taste in a medium size bowl to fit the vegeables in. Mix the vegetables and herb mixture and stir till well coated.
In a zip lock bag place shrimp, lime and seasoning in the bag. Marinate for 30 minutes and up to one hour no longer.
Heat the grill on high.
Thread the shrimp on a skewer either wooden or metal. Do the same with the scallops.
Place on a heated grill or stainless mess grill tool, cook until shrimps are pink and scallops a golden color around 4 minutes on each side. Grill the vegetables to your desired doneness we like the vegetables crispy, which took around 12 minutes stiring and turning. Corn is cooked when the grill marks appear.
I recently purchased this stainless steel mess grill cooker. It's a fine mess that allows even cooking for the vegetables and fish. The results were terrific. The corn, fish and vegetables were perfectly done and the tender juices were absorbed in the grilled flavors.