Dinner on the grill: Shrimp, broccoli, and new potatoes

"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it." - Bubba, Forrest Gump

This was my Memorial Day cookout, but it would be a tasty grilled dinner any day of the week.

For the shrimp:

You will need:
about .5 - .75 lb cleaned head-on shrimp per person (depending on how much you like shrimp. You could get away with less, but I love shrimp, and ate the whole bowl myself.) - you could also use just tails. If they are small, skewer them.

1 lb new potatoes (red or white) for about 3-4 people

broccoli... you can decide how much per person. I ate a whole crown myself, but again, I love broccoli. I used crowns and quartered them.
salt
pepper
olive oil
fresh rosemary - about 3 large sprigs
fresh thyme - 5 - 8 pieces
citrus olive oil (or a little lemon)
chopped cayenne pepper
garlic

For the shrimp:

Mix about 2 TBS olive oil (use a mix of citrus EVOO and regular, or add lemon), 1 tsp chopped garlic, salt, pepper, and cayenne pepper (I'd use about 1 tsp, but some like it super hot - use your judgment).

Once the shrimp are cleaned, add to the EVOO mix, and let marinade for 1-5 hours. Give a good shake every once in a while, when you pass by the refrigerator.


For the potatoes:
Slice potatoes in half down the length, so you have thin, oval pieces.
Fine chop the rosemary and thyme. Put in a bowl with about 1 TBS EVOO and 2 pinches of salt.
Toss the potatoes in the EVOO and let rest for at least 5 minutes, up to 30 minutes.


Brush the broccoli with EVOO. You can even use the leftover EVOO from the potatoes.

Grilling:
Everything for this meal is cooked over direct medium heat.

Get the grill warmed up. Spray or brush with grill spray (Pam) or olive oil on a paper towel.

Place the potatoes cut side down on the grill. Do not attempt to move them for at least 10 minutes. They may stick at first. If they start to burn, turn the heat down. 8-10 minutes after the potatoes are on, put the shrimp on the grill. (8 for bigger shrimp, 10 for skewered shrimp tails.) Next, add the broccoli.
Turn the potatoes, and close the lid. When the shrimp start to turn pink, flip them. Turn the broccoli when it begins to char.
Cook potatoes and broccoli to preferred doneness. Shrimp is done when it is pinkish red, or looks like boiled shrimp does. (See first picture.)