Ingredients

For the shrimp and marinade:

• 2 pounds jumbo shrimp, peeled and deveined
• Juice of one large lime
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, peeled and minced
• 2 teaspoons pure chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon each coarse salt (kosher or sea) and freshly ground black pepper
• 1/2 teaspoon hot red pepper flakes (optional)

For the avocado cilantro sauce:

• 2 large ripe avocados, pitted and peeled
• 1 cup sour cream or Greek-style yogurt
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, peeled and coarsely chopped
• Juice of 2 limes
• 1/2 cup coarsely chopped cilantro leaves
• Coarse salt (kosher or sea) and freshly ground black pepper, to taste

Directions

Step 1

Make the marinade: In a small bowl whisk together the lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, and red pepper flakes (if using). Pour into a large resealable plastic bag and add the shrimp. Toss to coat and marinate for 30 minutes. Drain the shrimp, dry on paper towels, and thread on metal or bamboo skewers. (Discard the marinade.)

Step 2

Shortly before grilling, make the avocado cilantro sauce: In the bowl of a food processor fitted with the metal blade, combine the avocado, sour cream, olive oil, garlic, lime juice, and cilantro. Run the machine in short bursts until the sauce is smooth. Add salt and pepper to taste. Transfer to an attractive serving bowl. If not serving immediately, place plastic wrap directly on top of the sauce to delay oxidation (browning).

Step 3

Preheat the grill to medium-high. (Alternatively, use a cast iron grill pan on the stovetop.) Grill the shrimp on each side for 2 to 3 minutes, or until opaque and no longer pink. Serve immediately with the sauce. (Note: Metal skewers will be very hot.)

Ingredients

• 2 roasting chickens, each 3 1/2 to 4 pounds
• Coarse salt (kosher or sea) and freshly ground black pepper
• 6 garlic cloves, peeled and finely grated or minced
• 2 teaspoons Aleppo pepper, or more to taste (see Note)
• 1/2 cup finely chopped fresh rosemary
• 1/2 cup olive oil, divided use
• 1 cup Castelvetrano, Cerignola, or other green olives, pitted and coarsely chopped
• 1/4 cup fresh orange juice
• 1/4 cup chopped fresh oregano
• 1/2 cup chopped fresh flat-leaf parsley, plus extra leaves for serving

Directions

Step 1

The night before you plan to grill or roast the chickens, spatchcock them by placing on a work surface and removing the backbone with a sharp knife or kitchen shears. Turn the chickens over, breast side up, and open them up, pushing against the countertop, as much as possible. Using your palms, press
firmly on the breastbone to flatten the breast. You may hear a crack. This means you’re doing it right. Set the chickens, breast sides up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours. (This step gives you crisper skin.)

Step 2

Set the chickens (still on the baking sheet) on your counter. Combine the garlic, Aleppo pepper, rosemary, and 1/4 cup of olive oil in a small bowl. Rub the chickens all over with the mixture and return to the refrigerator for 1 to 2 hours.

Step 3

Set up your grill for indirect grilling and heat to medium-high. (Alternatively, roast the chickens on a wire rack set over a rimmed sheet pan in an oven preheated to 425°F.) Set the chickens, skin sides down, on the grate away from direct heat. Cover the grill. Grill, rotating the chickens as needed so that they color evenly, until the skins are lightly browned, about 20 minutes.

Step 4

Turn the chickens and continue to cook, covered, until the skins are a deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 20 to 25 minutes more. Transfer the chickens to a cutting board and let them rest at least 10 minutes before carving.

Step 5

Mix the olives, orange juice, oregano, chopped parsley, the remaining 1/4 cup of olive oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt. Mix the olives, orange juice, oregano, chopped parsley, the remaining 1/4 cup of olive oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.

Step 6

To serve, arrange the carved chickens on a platter and top with the olive mixture and parsley leaves.

Note: Aleppo pepper is widely used in Mediterranean and Middle Eastern cooking. Sweet Hungarian pepper with a pinch of cayenne can be substituted.