Adapted from two different Pierre Franey's 60 Minute Gourmet
~from Savoring Time in the Kitchen
4 servings
20 jumbo shrimp, about 2 pounds, shelled and deveined
4 6-oz fresh halibut filets
1 1/2 teaspoons finely minced garlic
1 1/2 teaspoons finely chopped shallots
4 tablespoons Dijon-style mustard
1/3 cup dry white wine
1/3 cup freshly squeezed lemon juice
3/4 cup olive oil
1/3 cup finely chopped fresh basil
¼ teaspoon red pepper flakes
1/2 teaspoon ground cayenne pepper
Salt and freshly ground pepper to taste
Herb butter (see recipe). May be prepared in advance and reheated gently.
Grill rack for grill is advisable.
Combine garlic, shallots, mustard, wine, lemon juice, olive oil, basil and spices in a bowl. Stir to blend. Place shrimp in a bowl and half of marinade. Stir to coat. Place halibut in a large, shallow dish and spoon the other half of the marinade over the fish, rubbing to coat. Cover and refrigerate seafood for a few hours.
Preheat outdoor grill or oven broiler to high.
Arrange 5 shrimp on each of 4 skewers*, reserving marinade.
Oil grill rack. Place the halibut on one half of the grill, skin side down, and cook for 4 minutes basting with reserved marinade.. Flip and cook for another 4 minutes. Baste again. Place the shrimp skewers on the other half of grill and cook 2-2-1/2 minutes per side, basting each side with marinade.
Place shrimp and halibut on a large platter and drizzle herb butter over all. Serve immediately.
Herb Butter Sauce:
1/4 cup minced shallots
3/4 cup dry white wine
1/4 cup heavy cream
8 tablespoons unsalted butter
Salt and freshly ground pepper to taste
2 tablespoons finely chopped basil
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh chives
Combine the shallots and the wine in a heavy saucepan. Cook over medium-high heat until the wine has almost evaporated. Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the salt, pepper and herbs.
*Note: Skewers for the shrimp aren't needed if you are only grilling a few shrimp at a time.