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Grilled Drunken Shrimp and Scallop Skewers

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
  • 20  large  fresh or frozen sea scallops (about 1-3/4 pounds total)
  • 20  large  fresh or frozen shrimp (about 12 ounces total)
  • 1/4  cup  tequila
  • 1/4  cup  lime juice
  • 1/4  cup  olive oil
  • 2  tablespoons  snipped fresh oregano
  • 2  teaspoons  sugar
  • 2  teaspoons  salt
  • 4  cloves  garlic, sliced
  • 1/2  teaspoon  paprika
  • 1 1 1/4 pound  jicama, peeled and cut into bite-size strips (about 4 cups)
  • 1  medium  avocado, halved, seeded, peeled, and thinly sliced
  • 1/2  cup  fresh cilantro leaves
  •  Salt
  •  Ground black pepper
  •  Lime wedges

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.
Nutrition Facts (Grilled Drunken Shrimp and Scallop Skewers)
  • Servings Per Recipe 6,
  • cal. (kcal) 261,
  • Fat, total (g) 9,
  • chol. (mg) 103,
  • sat. fat (g) 1,
  • carb. (g) 17,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 1,
  • pro. (g) 25,
  • vit. A (IU) 292,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 1323,
  • Potassium (mg) 612,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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