Grilled Shrimp with Aubergine

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). If using a gas grill, allow 10 minutes for proper heating; if charcoal, prepare the coals so they're glowing with a light ash layer.

   Tip: Clean your grill grates with a wire brush to prevent sticking and create better char marks.

2. 2

   In a small bowl, combine 3 tablespoons of olive oil, minced garlic, lemon juice, red pepper flakes, thyme, salt, and black pepper to create your marinade.

   Tip: Reserve 1 tablespoon of this mixture to brush on the aubergine separately.

3. 3

   Pat the shrimp dry with paper towels and toss them with half of the marinade (about 2 tablespoons worth), ensuring each shrimp is well coated. Let sit for 10 minutes while preparing the aubergine.

   Tip: Dry shrimp ensures better searing and caramelization on the grill.

4. 4

   Brush both sides of the aubergine planks generously with the remaining 2 tablespoons of olive oil and the reserved marinade mixture. Season with a pinch of salt and pepper.

   Tip: Don't skimp on the oil—aubergine absorbs it readily and becomes creamy when properly coated.

5. 5

   Place aubergine planks directly on the grill grates and cook for 4-5 minutes per side until they develop deep golden char marks and become tender. Transfer to a serving plate.

   Tip: Resist the urge to move the aubergine too early; let it sit on the hot grates for caramelization.

6. 6

   On the same grill, arrange shrimp in a single layer perpendicular to the grill grates (this prevents them from falling through). Grill for 2-3 minutes on the first side without moving them.

   Tip: Shrimp cook quickly, so watch carefully to avoid overcooking and maintain their tender texture.

7. 7

   Flip the shrimp and grill for another 2 minutes until they're opaque throughout and have a light pink color. They should feel firm to the touch.

   Tip: Overcooked shrimp become rubbery; remove them as soon as they turn opaque.

8. 8

   Arrange the grilled aubergine on a platter and top with the grilled shrimp. Drizzle the entire dish with balsamic vinegar and scatter fresh chopped parsley over the top.

   Tip: The warm shrimp and aubergine will absorb the flavors of the balsamic, creating a more cohesive dish.