Lemon-Oregano Shrimp & Lobster Skewers

Grilled shrimp and lobster skewers with lemon and oregano.

Ingredients

• 1½ lbs 16/20 Jumbo Shrimp (Peeled and Deveined)
• 5–6 Lobster Tails, 6 oz Each (Meat Removed and Cut into Large Chunks)
• Marinade — ¼ cup Extra Virgin Olive Oil
• Marinade — Zest of 2 Lemons
• Marinade — 1 Tbsp Lemon Juice
• Marinade — 2 Garlic Cloves Pressed or Microplaned
• Marinade — 1 Tbsp Fresh Oregano Minced
• Marinade — 1 Tbsp Fresh Parsley Minced
• Marinade — Kosher Salt and Coarse Ground Black Pepper to Taste
• Finishing Oil — 3 Tbsp Extra Virgin Olive Oil
• Finishing Oil — 1 Tbsp Lemon Juice
• Finishing Oil — 1 tsp Lemon Zest
• Finishing Oil — 1 Tbsp Fresh Oregano Minced
• Finishing Oil — 1 Tbsp Fresh Parsley Minced
• Finishing Oil — Flaky Salt
• Optional Salsa Verde Finish — 3 Tbsp Extra Virgin Olive Oil
• Optional Salsa Verde Finish — 1 Tbsp Lemon Juice
• Optional Salsa Verde Finish — 1 Tbsp Fresh Parsley Minced
• Optional Salsa Verde Finish — 1 Tbsp Fresh Oregano Minced
• Optional Salsa Verde Finish — 1 tsp Capers Chopped
• Optional Salsa Verde Finish — 1 Small Garlic Clove Pressed or Grated
• Optional Salsa Verde Finish — Kosher Salt to Taste

Method

1. MARINATE: Combine all marinade ingredients. Add shrimp and lobster. Marinate 20–30 minutes.
2. THREAD THE SKEWERS: Alternate shrimp and lobster onto skewers. Leave a little space between pieces.
3. GRILL: Preheat grill to medium-high. Grill approximately 2-3 minutes on the first side. Flip and cook 1–2 minutes more. Remove when shrimp are opaque and lobster is just firm.
4. FINISHING OIL METHOD: Combine all finishing oil ingredients. Warm gently, do not simmer As soon as the skewers come off the grill, brush generously on all sides. Allow to rest 1–2 minutes. Brush lightly once more before serving.
5. OR USE SALSA VERDE: Combine all salsa verde ingredients. Spoon lightly over skewers immediately before serving.