Mediterranean Grilled Shrimp and Calamari

Smoky, tender, and bursting with Mediterranean flavour, this Grilled Shrimp and Calamari is an easy seafood dish that comes together in minutes. Succulent shrimp and tender calamari are grilled over high heat until lightly charred, then finished with a warm, zesty, citrusy sauce infused with garlic, capers, sun-dried tomatoes, and fresh herbs. It makes an impressive appetizer or a light yet satisfying main course served alongside a crisp salad and roasted potatoes. Best of all, it’s naturally high in protein, low in carbs, and completely gluten-free.

• Shrimp: Try to source larger-sized shrimp for this recipe. I like to use 8/12 wild-caught, shell-on shrimp because they’re meatier, more forgiving to cook on the grill, and can be butterflied to soak up more of the marinade and sauce. I also like to keep the shell on while the shrimp grill to infuse a bit more flavour and protect the flesh from burning.

• Calamari: To prevent the calamari tubes from curling on the grill, use a sharp knife to cut slits down one of the sides. You can also use a pair of sharp kitchen shears to do this part.

• Aromatics: A combination of finely chopped shallot and garlic form the flavourful base for this Mediterranean Grilled Shrimp and Calamari. The garlic goes into both the marinade and the sauce, so be sure to divide it accordingly as you prepare the ingredients.

• Paprika: I like to add a dash of paprika to the marinade for some colour. For even more oomph, try substitute smoked paprika.

• Capers: Briny and acidic capers are the perfect addition to this Mediterranean-style sauce. They cut through the richness of the oil and help bring the flavours of the seafood to life. If you don’t have capers, you can substitute green or black olives of your choice.

• Sun-Dried Tomatoes: I absolutely love the addition of sun-dried tomatoes in this recipe. They add texture, colour and a tanginess that you just can’t get from using fresh tomatoes. Just be sure to look for sun-dried tomatoes packed in olive oil. You can also use fully dried tomatoes by rehydrating them in some hot water for 15 minutes.

• Fresh Chiles: You can definitely substitute dry chile flakes if that’s all you have, but the pop of colour and texture from fresh chiles is hard to beat.

• Fresh Herbs: A combination of fresh oregano and fresh parsley add an incredible aroma and flavour to the Mediterranean grilled shrimp and calamari. If substituting dried herbs, be sure to use only half the amount called for in the ingredients list.

• Water: I like to deglaze the pan and stretch the sauce with a splash of liquid. To keep things Whole30 and Paleo, I used water here. For something more indulgent, you can deglaze with white wine or your favourite seafood broth.

• Lemon Juice: Finish the sauce with a big squeeze of fresh lemon juice to wake up all of the flavours.