Grilled Salmon With Shrimp

• 1 1/2 pounds boneless fillet of salmon with skin left on
• 8 large shrimp, about 1/2 pound
• 1/4 cup olive oil
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon dried hot red pepper flakes
• 1 tablespoon fresh lemon juice
• 3 tablespoons melted butter
• 2 tablespoons finely chopped parsley

1. Preheat charcoal or gas grill, or broiler, to high.
2. Cut salmon into 4 pieces of equal size and set aside.
3. Place each shrimp on a flat surface and cut through back of shell, leaving shell and underside feelers intact.
4. Open each shrimp butterfly fashion and devein.
5. Pour oil into a flat dish and add shrimp and salmon.
6. Turn pieces to coat on all sides.
7. Sprinkle all over with salt, pepper, thyme, pepper flakes and lemon juice.
8. Cover with plastic wrap and let stand at room temperature about 10 to 15 minutes.
9. When ready to cook, remove seafood from marinade.
10. Pour marinade into small saucepan.
11. If using a broiler, arrange salmon skin side up on a baking sheet.
12. Place under broiler about 4 inches from source of heat.
13. Leave broiler door partly open.
14. Broil 1 1/2 minutes on one side and turn.
15. Arrange shrimp shell side down around salmon and place under broiler.
16. Cook 2 minutes and turn shrimp.
17. Leave broiler door totally open.
18. Continue cooking salmon and shrimp 1 minute.
19. If using a charcoal or gas grill, place salmon pieces skin side down on grill and cook about 1 1/2 minutes.
20. Turn salmon and place shrimp shell side down.
21. Continue cooking 2 minutes, turning shrimp occasionally.
22. Transfer pieces to a heated platter.
23. Add melted butter to reserved marinade and bring to a boil.
24. Pour butter mixture over seafood.
25. Sprinkle with chopped parsley and serve.

fillet of salmon, shrimp, olive oil, salt, freshly ground pepper, thyme, lemon juice, butter, parsley

Taken from cooking.nytimes.com/recipes/4649 (may not work)