Frutti di Mare alla Griglia

SQUID:
1. Remove the head, skin and flaps (keep tentacles and flaps for the mussels).
2. Make some slits in the body and coat with EVOO and season with salt and freshly ground pepper
3. Grill until done. Set aside.

MUSSELS:
1. Sauté in 2 tsp of olive oil 1 medium onion (chopped), 2 cloves garlic (chopped), 2 tomatoes (diced), and 2 slivers of ginger (chopped).
2. Add 500g of mussels and toss until shells are coated. Season with salt and pepper.
3. Add 2 cups of water and cover to steam open the mussels. Once cooked discard unopened mussels.
4. Remove beards from cooked mussels and discard the other half of the shell.
5. Chop up the discarded parts of the squid and sauté in 2 tsp olive oil the squid, ½ medium red onions (minced) and 2 cloves garlic (minced). Place on top of cooked mussels and drizzle with some EVOO. Cover with foil and set aside.

SHRIMPS:
1. Devein 500g of medium white shrimps but leave the heads and tails for presentation
2. Mix in a bowl of 1 tsp of salt, 1 tsp Cayenne pepper, 1 cup melted unsalted butter and ½ cup minced garlic.
3. Add the shrimp in the bowl making sure of even coating and place in a baking dish.
4. Bake at 300’F until shrimps are pink. Remove from the oven and cover with foil and set aside.

CRABS:
1. Clean 6 large crabs and cook them in a steamer with ginger strips and 1 cup water and 1 16oz. bottle of Sprite.
2. Once cooked, remove the carapace and topped it with the breadcrumb mixture of 1 cup Panko bread crumbs, 1 tsp salt, 1 tsp Lemon Pepper, 3 tbsp EVOO and ½ cup Parmesan cheese.
3. Bake at 350’F until golden brown and return the carapace.

To serve, arrange all the seafood in a wide platter and garnish with roasted zucchinis (salt, pepper and EVOO) and lemon wedges.