1. Light a grill. In a very large bowl, whisk the oregano and
crushed red pepper with the 1/2 cup of olive oil and 2 tablespoons
of the lime juice. In a medium bowl, toss the shrimp with a few
tablespoons of the mixture. Season with salt and pepper. Add the
chicken to the large bowl and toss to coat.
2. On a sheet of heavy-duty foil, drizzle the garlic with oil; wrap
tightly. Remove the chicken from the marinade. Grill the chicken
and garlic packet over moderate heat, turning, until the chicken
is cooked through and the garlic is tender, 40 minutes. Transfer
the chicken to a platter; keep warm.
3. Unwrap the garlic and let cool slightly, then squeeze the cloves
into a medium bowl. Stir in the peppers, cilantro and the
remaining 3 tablespoons of lime juice.
4. Brush the grill grates with oil. Arrange the shrimp, pickles and
sausages on the grill. Grill until the pickles are lightly charred and
the shrimp are pink, 3 to 4 minutes; transfer to the platter. Grill
the sausages for 10 minutes, turning, until well-browned all over
and cooked through. Add them to the platter. Serve with the salsa
and lime wedges. —Kay Chun