2 tablespoons olive oil
12-ounce ball fresh mozzarella, thickly sliced
4 ounces unsalted butter (1 stick), cut into pieces
1/3 cup fresh lemon juice (about 2 lemons), plus 1 lemon cut into wedges for serving
2 tablespoons chopped parsley
2 teaspoons kosher salt, divided
1 pinch red pepper flakes
1 1/2 teaspoons black pepper, divided
1/2 cup dry white wine
2 pounds large shrimp, peeled, deveined, tails attached
3 garlic cloves, sliced thinly
Build a fire in your grill. When the coals are all ignited, the fire has died down, and the temperature is hot (see Gauging the temperature), you’re ready to cook. Wrap a clean brick with foil and place it by your grill.
Put the squid in a large bowl, add the olive oil, red pepper flakes, and salt and pepper, and toss gently to coat. Thread the tentacles onto skewers so they don’t fall through the grill when you cook them.
Combine the cilantro, olive oil, lemon juice, garlic, and Tabasco in a large bowl. Mix well and set aside.
Arrange a few squid bodies on the grill over the coals, and cover them completely with the brick. Cook until opaque throughout, about 2 minutes per side, then remove the brick and allow the bodies to cook for about 30 seconds longer, until golden.
Repeat this process with the rest of the squid bodies, adding the tentacles to the grill (no brick required) with the last batch. Cook the tentacles for about 2 minutes, until they are evenly brown and crispy.
Slice the squid bodies into rings and add them, along with the tentacles, to the lemon-garlic dressing, tossing to coat. Pile the squid onto a platter and serve.