Limoncello grilled seafood cocktail

MAKES 4 ENTRÉE OR 6 APPETIZER SERVINGS

2 pounds fresh lobster tails (or shrimp, scallops, halibut, salmon or swordfish)
Olive oil
Sea salt and freshly ground white pepper
Juice of 2 grapefruits
1/4 cup Caravella Limoncello
Fresh lemon grass, if desired
Caravella Limoncello Salsa and Vinaigrette (below)

If using lobster, split each lobster and clean. Brush seafood of choice with olive oil and season with salt and pepper. Brush seafood with grapefruit juice and limoncello, and let sit for 20 minutes, basting frequently with additional grapefruit juice and limoncello.

Grill the seafood over hot coals until just done, bushing with additional grapefruit juice and limoncello, about 5 to 7 minutes. Do not overcook.

Remove lobster from shells, and separate lobster or other seafood into chunks. Place in martini glasses. Top with Caravella Limoncello Salsa and Vinaigrette, and, if desired, garnish with a swizzle stick of lemongrass or swizzle stick with twisted thin slice of lemon.

Nutrition facts per entrée serving: 255 calories, 2 g fat, 0 g saturated fat, 215 mg cholesterol, 10 g carbohydrates, 41 g protein, 220 mg sodium, 0 g fiber