Drunken Shrimp & Scallop Skewers
I can honestly say, I was hesitant to make this recipe because - who buys scallops except billionaires? They're pretty expensive, am I right? Not to mention, as a fitness professional who is extremely active, I'd have to eat like so many of them just to get full and be satisfied. (Fit girl problems...)
I'm also certain that my clients with kids are rolling their eyes like,
"Yeah right. I'm making sea scallops for my toddler."
I have to give a major shout out to Trader Joe's for making this recipe non-billionaire friendly. As it turns out, a big bag of their frozen large sea scallops is $17.99. More than I would typically spend on protein? Yes, probably. But sometimes a little splurge on one ingredient can make a meal really special. And I would easily spend that on ONE dinner at a nice restaurant. This recipe serves 4, so it's more economical than you think.
Still, if it's just not workable for you, go with all shrimp.
Next time I make these, I will thread chunks of zucchini onto the skewer with the shrimp & scallops so I get my veggies grilled along with my protein. Efficiency, baby.
HOW TO EAT IT
You can serve these with the Mango Jicama Slaw, or toss them into a large Greek salad like I did. Into a large mixing bowl, I added shredded romaine, spinach, red bell peppers, tomatoes, cucumbers, and feta. In a large skillet, saute some sliced zucchini with olive oil, sea salt and smoked paprika. Add the warm shrimp and scallops and warm zucchini to the salad. Drizzle with dressing and toss with tongs. Transfer to a plate.
Grab a fork and dive in. And get really excited every time a piece of grilled scallop winds up on your fork. Some things are worth it.
Recipe from Paleo Recipes 2016
1 3/4 lb. fresh or frozen large sea scallops (about 20)
12 oz. fresh or frozen large shrimp (about 20), peeled and deveined
1/4 c. tequila
1/4 c. fresh lime juice
1/4 c. olive oil
2 Tbs. fresh oregano, chopped
4 cloves garlic, sliced
2 tsp. sea salt
2 tsp. honey
1/2 tsp. smoked paprika
1. Rinse scallops and shrimp and pat dry with paper towels. Place in a large Ziplock freezer bag set inside a shallow dish or bowl.
2. In a small bowl, combine remaining ingredients and mix well. Pour marinade over scallops and shrimp and seal the bag, turning to coat. Marinate at room temperature for 15 minutes, turning bag once or twice. (Be careful not to let the seafood marinate for too long or you'll have ceviche!)
3. Drain scallops and shrimp, discarding marinade. Alternately thread scallops and shrimp on long skewers, leaving 1/4" between each piece. Grill seafood, uncovered, over medium high heat for 4-5 minutes. Flip once and grill for 4-5 more minutes.
Serve with Mango Jicama Slaw and lime wedges.