SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

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
Ingredients
  • 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
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.
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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe