• Serves: 6 to 8
• Prep time: 40 minutes
• Soaking time for wild mussels: 30 minutes to 1 hour (see author's note on page 190)
• Way to grill: direct high heat (450° to 550°F) and direct medium heat (350° to 450°F)
• Grilling time: 35 to 37 minutes
• SPECIAL EQUIPMENT: 12-inch cast-iron skillet

Ingredients:

• 1/2 pound large shrimp (21/30 count), tails left on,shells reserved for broth
• 2 teaspoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Broth
• Shells from peeled shrimp
• 4 cups low-sodium chicken broth
• 3/4 cup dry white wine
• 2 bay leaves
• 11/2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon crushed saffron threads
• 12 live mussels, scrubbed and beards removed
• 3 tablespoons extra-virgin olive oil
• 4 ounces thick-sliced prosciutto, cut into ¼-inch dice
• 1 cup finely chopped red onion
• 3/4 cup finely chopped red bell pepper
• 1 tablespoon minced garlic
• 2 cups medium-grain rice, such as Italian Arborio
• 1 cup frozen baby peas

Directions:

1. Peel and devein the shrimp, reserving the shells to make the broth. In a large bowl toss the shrimp with the oil, and season evenly with salt and pepper. Cover and refrigerate until ready to grill.

2. In a medium saucepan over high heat, bring the shrimp shells and the broth ingredients to a simmer. Strain, discarding the shells and bay leaves, and reserve the broth. (The broth can be made up to 2 hours ahead.)

3. Check each mussel and discard those with broken shells, any that don't close up when you lightly tap on their shells, and any others that feel unusually heavy because of sand trapped inside.

4. Prepare the grill for direct cooking over high heat on one side and medium heat on the other side. Brush the cooking grates clean. Grill the shrimp over direct high heat until cooked halfway, about 2 minutes, turning once (the shrimp

will finish cooking in the broth). Remove from the grill and set aside to cool.

5. Place a 12-inch cast-iron skillet on the cooking grate over direct high heat. Heat the oil in the skillet. Add the prosciutto and cook, stirring occasionally, until it begins to crisp, about 3 minutes. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes, rotating the pan for even cooking. Slide the pan away from the fire.

6. Place the skillet over direct medium heat, stir in the rice, and cook until well coated with the pan juices, about 2 minutes. Stir in the shrimp broth and the frozen peas. Close the grill lid and let the rice cook at a brisk simmer until the rice is al dente, about 15 minutes. Nestle the shrimp into the rice. Add the mussels, hinged sides down. Cook, with the grill lid closed, until the mussels open, 8 to 10 minutes.

7. Remove from the heat, cover with aluminum foil, and let stand for 5 minutes. Serve hot from the skillet.

©2008 Weber-Stephen Products Co. Recipe from Weber's Way to Grill™ by Jamie Purviance. Used with permission.