5. Grilled Shellfish with Lemon Butter. Carino created this dish using six large shrimp, six clams, six mussels, one ounce of lemon butter compound, one lemon half and one sprig of parsley. He recommends placing the shellfish in the middle of the foil, and topping with the lemon butter compound. “Fold the foil by grabbing opposite edges and then repeat on the other side and twist the middle, so no steam comes out while grilling. Grill the shellfish over the high heat for 10 to 12 minutes, so the shellfish opens and cooks,” Carino said.
