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16
1. In a small bowl combine the butter, scallion,
zest, and soy sauce until smooth. Cover with
plastic wrap and set aside in the refrigerator
until ready to use.
2. Adjust feet to the tilted position. Preheat the
grill in the closed position.
3. Coat both steaks with the oil and season with
salt and pepper.
4. Once the grill has preheated, place the
steaks on the bottom plate and cook closed
for 4 to 5 minutes for medium rare, or until
desired doneness.
5. Remove steaks from the grill and let rest for 5
minutes. Right before serving, top each steak
with the butter.
Nutritional information per serving:
Calories 510 (62% from fat) • carb. 1g • pro. 46g
• fat 35g • sat. fat 16g • chol. 164mg • sod. 739mg
• calc. 32mg • ber 0g
Grilled Scampi-Style Shrimp
These buttery, fragrant shrimp work well as an
appetizer or entrée.
Makes 2 servings
3 tablespoons unsalted butter
2 teaspoons fresh lemon juice
¾ teaspoon grated lemon zest
2 garlic cloves, finely chopped
pinch red pepper flakes (optional)
½ pound large shrimp (about 10), peeled
and deveined, tails attached
1
⁄8 teaspoon kosher salt
1
⁄8 teaspoon freshly ground black pepper
½ teaspoon finely chopped parsley
1. In a small a saucepan combine the butter,
lemon juice, zest, garlic and red pepper
(if using). Cook over low heat just until the
butter melts. Transfer to a medium bowl and
cool to room temperature.
2. Pat shrimp dry and season both sides with
salt and pepper. Add shrimp to the butter
mixture and toss to coat all pieces evenly.
Let shrimp marinate for about 5 minutes.
3. Adjust feet to the tilted position. Preheat
the grill in the closed position. When grill is
preheated, evenly arrange shrimp on both
plates. Grill shrimp for 4½ to 5 minutes,
turning halfway through, until shrimp are
opaque. Remove from grill and garnish with
parsley. Serve immediately.
Nutritional information per serving:
Calories 237 (68% from fat) • carb. 3g • pro. 16g
• fat 18g • sat. fat 12g • chol. 188mg • sod. 785mg
• calc. 69mg • ber 0g
Grilled Herb Chicken
This simple yet avorful chicken is great in salads,
wraps and sandwiches, but also stands well
on its own.
Makes 2 servings
2 tablespoons olive oil
juice from one lemon
1 garlic clove, peeled and finely chopped
1 teaspoon fresh thyme leaves (from
about 3 sprigs)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
(about 7 ounces each)
1. Whisk olive oil, lemon juice, garlic, thyme,
salt and pepper together in a mixing bowl.
Add the chicken and toss to coat. Cover and
let marinate in refrigerator for 30 minutes.
2. Adjust feet to the tilted position. Preheat the
grill in the closed position. Remove chicken
from marinade, shake off excess, and place
on the lower grill plate. Cook in the closed
position until chicken is cooked through and
juices run clear (about 10 to 20 minutes,
depending on the thickness of the chicken).
Nutritional information per serving:
Calories 401 (46% from fat) • carb. 3g • pro. 51g
• fat 20g • sat. fat 3g • chol. 151mg • sod. 1130mg
• calc. 25mg • ber 1g
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