1 lb. fresh shrimp, deveined and tails off
1 tuna steak
4 small zucchini, cut into 3 pieces lengthwise
1/2 loaf crust french or Italian bread
1/2 stick butter, softened
large handful parsley
2 or 3 sprigs fresh mint
2 scallions, green and white parts
handful fresh basil
1 Tbsp balsamic vinegar
1 fresh lime, juiced
cracked black pepper
1/2 jalapeno, sliced thin
extra virgin olive oil
Basic marinade/chimichurri- combine parley,mint, basil, salt and pepper, lime juice, scallions, salt and pepper, and 1 clove garlic- either in a food processor, mini chopper and mince by hand. Add 1/2 cup olive oil.
Divide into 4 parts. 1/4 -marinate tuna, keep chilled, (no longer than half hour).
1/4- Zucchini marinade-Add the balsamic to the remaining marinade and cover zucchini, set aside.
1/4 Shrimp- add jalapenos to the mixture and marinate, set aside in fridge until ready to grill.
The remaining 1/4 sauce can be passed or drizzled over grilled tuna, shrimp and zucchini.
Bread- spread softened butter on the half, cut lengthwise, set aside.
When you are ready to grill, assemble the containers of marinated seafood, zucchini and bread on a sheet pan. Grill zucchini first, add bread, and lastly tuna and shrimp until cooked (8-12 min depending on setting of your grill.