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1
For the relish: Soak the hickory chips in water for at least 1 hour.
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2
Put a handful of hot coals in the bottom of a smoker.
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3
Scatter the hickory chips over the top.
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4
Put a try of ice on the bottom grate.
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5
Put the cooking grate above the ice tray.
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6
Once the temperature of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the top grate.
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7
Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them.
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8
Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper.
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9
Let the relish sit at room temperature until ready to use.
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10
For the seafood: Prepare a charcoal grill at least 30 minutes before cooking by lighting a chimney starter filled with hard wood and let burn until covered with gray ash.
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11
Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes.
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12
Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper.
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13
Skewer the shrimp and kalamari tentacles onto different skewers.
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14
Sprinkle with salt and pepper.
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15
Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side.
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16
Put the calamari bodies directly on the grill and cook for about 15 seconds per side.
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17
Grill the lemons, cut-side down, until slightly charred.
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18
Remove to a platter.
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19
Arrange the skewers and bodies on a large platter.
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20
Top with the relish.
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21
Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all.
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22
Garnish the platter with the remaining grilled lemons.
