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SPICY SHRIMP' N' SCALLOP SKEWERS
Chile Lime Rub by Twisted Pepper Co.
Chipotle BBQ Rub by Twisted Pepper Co.
18 uncooked large shrimp (about 3/4 lb)
12 sea scallops (1.5 lbs)
2 Tbsp butter

In a small saucepan, met butter, stir in 1.5 Tbsp Chile Lime Rub and 1.5 Tbsp Chipotle BBQ Rub set aside and keep war. Peel and devein shrimp, leaving tails on. On size metal soaked wooden skewers, alternately thread shrimp and scallops.

Spray grill with Pam Grilling Spray, grill seafood, covered, over med heat for broil 4" from heat for 3-5 minutes on each side or until shrimp turns pink and scallops are firm and opaque basting occasionally with butter sauce.

Asparagus-Portobello Mushrooms

1 1/2 lbs. asparagus - sliced on the diagonal, cut of ends at least 2 inches
1 lb. Portobello mushrooms, sliced thin
1/4 cup thinly sliced red onion
Garlic Oil
Salt and Pepper

In a mixing bowl add asparagus, mushrooms and red onions, season and drizzle with garlic oil.
Grill over medium heat using a veggie grilling pan or saute over med heat in saute pan.
Cook 4 to 5 minutes or until desired doneness.

Serves 6