Step

• 1

  For the crab: Pull the triangular tab from the belly. Lift off the shell. Clean innards and gills from crab and wash and drain. Pat dry.

• 2

  Combine olive oil, garlic, 3 Tbsp lime juice, and 1/4 cup chopped cilantro in a small bowl. Divide marinade between shrimp and crab and marinate for 60 minutes.

• 3

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

• 4

  Place the shrimp directly on the grill grate and smoke until firm and bronzed with smoke, about 30-40 minutes.

  180 ˚F / 82 ˚C

  00:40

  Super Smoke

• 5

  Remove from grill and let cool. Increase the temperature on the grill to High and preheat.

• 6

  Place the crab directly on the grill grate. Cook crab 4 minutes per side until the meat in the legs is just opaque. Baste the crab occasionally with leftover marinade.

  500 ˚F / 260 ˚C

  00:08

• 7

  While the crab cooks, combine clamato, ketchup, remaining lime juice, hot sauce, salt, onion, and remaining cilantro in a small bowl.

• 8

  Cut 2/3rds of the shrimp into small pieces. Pull all the meat from the crab. Add shrimp and crab to the cocktail sauce and stir to combine.

• 9

  Place in small cups and garnish with remaining grilled shrimp. Enjoy!