-Preheat grill on HIGH 10 min (if using charcoal grill, HIGH is barely gray coals with ash)

-Measure and prepare all ingredients; have ready to add.

-Drizzle both sides of seafood to lightly coat with basting oil. (Drizzling instead of brushing avoids contact with raw product and helps prevent cross-contamination.)

-Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. A faint smoke indicates grill is ready. To prevent flare-ups, make sure oil doesnt drip into flames.

-Adjust heat (MEDIUM or LOW usually best for seafood).

-Grilling times for finfish are generally 3-4 minutes per side for fish 1 inch or less in thickness, 5-6 minutes per side for fillets greater than 1 inch thickness and kabobs should be cooked about 2 minutes per side.

-Cook until the center turns from translucent to opaque.

-Remember: The fish will continue to cook for a few minutes after it is removed from the grill, so be sure not to overcook.

-To grill shellfish, a grill basket willgive the best results.

-For great tasting shrimp, grill with the shells on, turn once and continue grilling until flesh is white, about 2-3 minutes total. Grilled lobster tails do not need to be turned, but meat is cooked when opaque and shells are a vivid red.

-Transfer seafood to clean platter and let rest at least 2 minutes.