2 tablespoons extra virgin olive oil Sea salt to taste if desired
Freshly ground pepper to taste
1 tablespoon chopped
1/4 teaspoon dried hot red pepper flakes (optional if you like spicy)
1 tablespoon fresh lemon juice
2 tablespoons finely chopped parsley
Preheat charcoal or gas grill, or broiler, to high.
Cut salmon into 4 pieces of equal size and set aside.
Pour oil into a flat dish and add shrimp and salmon. Turn pieces over to coat on all sides. Sprinkle salt, pepper, thyme, pepper flakes and lemon juice over everything. Cover with plastic wrap and let stand at room temperature about 10 to 15 minutes.
When it's ready to cook, remove seafood from marinade. Pour marinade into small saucepan. If using a broiler, arrange salmon skin side up on a baking sheet. Place under broiler about 4 inches from source of heat. Leave broiler door partly open. Broil 1 1/2 minutes on one side and flip. Arrange shrimp around salmon and place under broiler. Cook for 2 additional minutes and flip the shrimp. Leave broiler door totally open. Continue cooking salmon and shrimp 1 more minute. If using a charcoal or gas grill, place salmon pieces skin side down on grill and cook about 1 1/2 minutes. Turn salmon and place shrimp around salmon. Continue cooking 2 minutes, turning shrimp occasionally.
Transfer pieces to a heated platter. Sprinkle with chopped parsley and serve. Yields (5 oz.) of protein. Pair with grilled garlic asparagus and a spinach and arugula salad.
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