MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Drunken Shrimp & Scallop Skewers
Categories: Seafood, Booze; citr, Herbs, Vegetables
Yield: 6 Servings

20 lg Sea scallops
20 lg Shrimp
1/4 c Tequila
1/4 c Lime juice
1/4 c Olive oil
2 tb Snipped fresh oregano
2 ts Sugar
2 ts Salt
4 cl Garlic; sliced
1/2 ts Paprika
1 lb Jicama; peeled, in bite-size
- strips
1 md Avocado; halved, seeded,
- peeled, thin sliced
1/2 c Fresh cilantro leaves
- Salt & ground black pepper
- Lime wedges

Thaw scallops and shrimp, if frozen. Peel and devein
shrimp. Rinse scallops and shrimp with cold water; pat dry
with paper towels. Place scallops and shrimp in a large
resealable plastic bag set in a shallow dish; set aside.

In a small bowl stir together tequila, lime juice, olive
oil, oregano, sugar, the 2 teaspoons salt, the garlic, and
paprika. Set aside 1/2 cup of the tequila mixture to use
in the jicama slaw. Pour the remaining tequila mixture
over the scallops and shrimp. Seal bag; turn to coat
scallops and shrimp. Marinate at room temperature for 15
minutes, turning bag occasionally.

Meanwhile, for the jicama slaw, in a medium bowl combine
jicama, avocado, and cilantro. Pour the reserved 1/2 cup
tequila mixture over jicama mixture. Toss to combine.
Season to taste with salt and pepper. Cover and chill
until serving time.

Drain scallops and shrimp; discard marinade. On six long
skewers, alternately thread scallops and shrimp, leaving
1/4 inch between pieces. For a charcoal or gas grill,
place skewers on the rack of a covered grill directly over
medium-high heat. Grill for 8 to 10 minutes or until
scallops and shrimp are opaque, turning once halfway
through grilling. Serve skewers with jicama slaw and lime
wedges.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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