Grilled Shrimp with Cauliflower

Instructions

1. 1

   Preheat your grill to medium-high heat for 10 minutes until grates are hot and clean.

   Tip: Oil your grill grates with a paper towel dipped in oil to prevent sticking.

2. 2

   Pat shrimp dry with paper towels and toss in a bowl with 2 tablespoons olive oil, half the minced garlic, salt, pepper, and red pepper flakes.

   Tip: Dry shrimp will develop a better caramelized exterior on the grill.

3. 3

   Brush cauliflower steaks on both sides with remaining olive oil and season with salt and pepper.

   Tip: Cut steaks evenly so they cook at the same rate.

4. 4

   Place cauliflower steaks on the grill and cook for 5-6 minutes per side until golden char marks appear and flesh is tender.

   Tip: Don't move them too frequently—let them sit to develop a nice crust.

5. 5

   Push cauliflower to a cooler part of the grill, then grill shrimp for 2-3 minutes per side until they turn opaque and slightly curled.

   Tip: Shrimp cooks quickly, so watch carefully to avoid overcooking.

6. 6

   Transfer grilled shrimp and cauliflower to a serving platter.

7. 7

   In a small saucepan, melt butter with remaining raw garlic over medium heat for 1-2 minutes until fragrant, then stir in fresh lemon juice and thyme.

   Tip: Don't let the garlic brown or it will taste bitter.

8. 8

   Drizzle the warm lemon-garlic butter over the shrimp and cauliflower, garnish with fresh parsley, and serve immediately.

   Tip: Serve with crusty bread to soak up the delicious pan juices.