Mediterranean Grilled Shrimp and Calamari - Whole30, Paleo

0 Lay the calamari tubes flat on a cutting board. Gently roll the top of the calamari one quarter turn and use a sharp knife to make slits from top to bottom along one side. This will help prevent the calamari from curling as it cooks.
1 In a bowl, combine the shrimp, calamari, 2 tablespoons olive oil, 2 cloves garlic, paprika, salt and pepper. Toss well to coat, cover and refrigerate 1 to 4 hours.
2 Preheat your Traeger grill to 500F (preheat to 475F if using the ModiFIRE Sear Grate). For gas or charcoal, preheat your grill to medium-high, direct heat.
3 Place the shrimp and calamari onto the grill and cook until grill marks form, 2 to 3 minutes. Flip and cook the other sides until grill marks form, the shrimp are pink on the outside and the calamari are opaque in the middle, 2 to 3 minutes. Transfer the shrimp and calamari to a serving platter and tent with foil to keep warm.
4 To a cold frying pan, add 2 tablespoons olive oil, shallot and 2 finely chopped garlic cloves. Place the pan over medium heat and cook, stirring, until the shallot is translucent and the garlic is fragrant, around 2 minutes. Add the capers, sundried tomatoes, sliced chiles and oregano and cook, stirring, 1 minute. Add the water and lemon juice and cook, stirring, until the liquid has reduced by ¼ in volume, around 2 minutes. Taste the sauce for seasoning and adjust with salt, pepper and lemon juice as desired.
5 Spoon the sauce over top of the shrimp and calamari and garnish with parsley. Serve immediately.