Grilled Drunken Shrimp and Scallop Skewers

It's happy hour right here for these shrimp marinaded with tequila. Cheers.

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4.0 by 11 people

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  • Makes: 6 servings
  • Serving Size: 1 skewer and 2/3 cup slaw
  • Prep: 25 mins
  • Marinate: 15 mins
  • Grill: 8 mins

Grilled Drunken Shrimp and Scallop Skewers

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

From the Test Kitchen

*

If using wooden skewers, soak in water for at least 30 minutes; drain before using.

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Nutrition Facts (Grilled Drunken Shrimp and Scallop Skewers)

  • Per serving:
  • 261 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 103 mg chol.,
  • 1323 mg sodium,
  • 17 g carb.,
  • 6 g fiber,
  • 1 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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