Recipes

Margarita Shrimp and Scallops

Cuisine: Mexican

Type: Main Course

Serves: 4

Source:	URS TV Show
Attributes:	Healthy
Comments:	This salsa is excellent and goes well with any white fish, grilled chicken etc.
Serving Suggestions:

Ingredients:

Marinade:
4 limes, juiced
2 tbs. extra-virgin olive oil
4 tbs. gold tequilla
1 tbs. orange flavored liqueur (recommended: Triple Sec)
2 tbs. finely chopped cilantro leaves
Pinch salt and freshly ground black pepper
12 (U-15) shrimp and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops
12 bamboo skewers, soaked in water for 30 minutes
Salsa:
1/4 cup pomegranate seeds
1 medium mango, peeled and flesh diced
1 tomato, seeded and diced
2 scallions, green part only, diced
1 jalapeno, seeded and diced
1 tbs. freshly chopped cilantro leaves
1 tbs. diced Vidalia onion
10 mint leaves, chopped
2 limes, juiced
2 tbs. extra-virgin olive oil, plus more for garnish
1 tbs. mirin
Pinch salt and freshly ground black pepper

Pink salt, for garnish

Instructions:

First preheat the grill to medium.

Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.

Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

Related recipes:

None