Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish - charcoal bbq grill

How to make this recipe.
Special equipment: Chip the Pecan Month-
Soak in cold water for at least 1 hour inch wooden string: soak in water for at least 1 hour.
Put a hot coal on the bottom of the smoker.
Sprinkle the pecan fries on it.
Put a little ice on the grate at the bottom.
Place the cooking grate above the ice tray.
Once the temperature of the smoker reaches 100 degrees F, brush the tomato with vegetable oil, season it with salt and pepper, and place it on the top grate.
Close the smoker and smoke for 10 to 20 minutes depending on the level of smoke you want.
Chop up the tomatoes and place them in a bowl, add olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season them with salt and pepper.
Let the condiment be placed at room temperature until ready for use.
Seafood: Prepare a charcoal grill at least 30 minutes before cooking, ignite the chimney launcher filled with hard wood and let it burn until covered with gray ash.
Stir shrimp and squid with lemon juice, olive oil and garlic and soak for 15 minutes.
Brush each half slice of lemon with vegetable oil and sprinkle with salt and pepper.
String shrimp and kalamari on different skewers.
Sprinkle with salt and pepper.
Grilled shrimp is about 2 minutes per side and squid tentacles are about 30 seconds per side.
Place the squid body directly on the grill and cook each side for about 15 seconds.
Grilled lemon, cut
Side down until slightly burnt.
Remove to platter.
Put the skewers and bodies on a platter.
Top with taste.
Pour a little more olive oil on the top and squeeze half a baked lemon on it.
Decorate the platter with the remaining roasted lemon.