October has arrived and while the weather is still super nice, this would be a fun thing to do for a last hurrah, if you will. No real fussing, no real cleanup. It is messy, delicious and pure fun!
This will serve 8
- 1 cup unsalted butter
- 4 cloves garlic, crushed
- 3 tbsp. seasoning salt, like “Joe’s Stuff” or Cajun-type seasoning
- coarse salt
- 3 lemons, 1 halved, 2 cut in thick wedges
- 2 1/2 lbs. new baby potatoes
- 5 ears of corn, cut in 1 inch pieces
- butter for brushing
- 3 lbs. jumbo shrimp, shells on, deveined
- Sheets of packing paper (clean and by the roll, if possible)
Heat the butter in a saucepan over medium heat, until melted. Add the garlic and simmer for only 1 minute. Stir in the seasoning and salt. Squeeze the juice from the halved lemon (reserve the halves) and add to the butter. Remove from the heat but covered to keep warm.
In a large saucepan with water, boil the potatoes for about 12-15 minutes until tender when poked with a knife. Add the corn and the lemon halves. Return to the boil, then drain.
Preheat the barbecue and brush the grates with oil. Take 2 tbsp. of butter mixture and toss the potatoes, corn, shrimp and sliced lemons until coated.
Put it all on the grill, cooking only until the shrimp have turned pink and there are grill marks on the corn and potatoes.
You can add mussels and clams as well, making sure they all open.
Throw out the paper to cover the table, have a pile of paper napkins handy and toss it all on the table. The trick here is to help yourself and eat away. Serve the remaining butter in a couple of bowls and just have fun.
Cold beer in a bucket or a bottle or two of chilled wine is all you need.