Recipes and Cooking Grilled Drunken Shrimp and Scallop Skewers 4.0 (16) It's happy hour right here for these shrimp marinated with tequila. Cheers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 24, 2012 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Marinate Time: 15 mins Grill Time: 8 mins Total Time: 48 mins Servings: 6 Jump to Nutrition Facts Ingredients 20 large fresh or frozen sea scallops (about 1-3/4 pounds total) 20 large fresh or frozen shrimp (about 12 ounces total) ¼ cup tequila ¼ cup lime juice ¼ cup olive oil 2 tablespoon snipped fresh oregano 2 teaspoon sugar 2 teaspoon salt 4 cloves garlic, sliced ½ teaspoon paprika 1 1.25 pound jicama, peeled and cut into bite-size strips (about 4 cups) 1 medium avocado, halved, seeded, peeled, and thinly sliced ½ cup fresh cilantro leaves Salt Ground black pepper Lime wedges Directions 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. 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. 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. 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. * If using wooden skewers, soak in water for at least 30 minutes; drain before using. Rate it Print Nutrition Facts (per serving) 261 Calories 9g Fat 17g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 261 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Cholesterol 103mg 34% Sodium 1323mg 58% Total Carbohydrate 17g 6% Total Sugars 1g Protein 25g Vitamin C 24.8mg 124% Calcium 60.6mg 5% Iron 1.4mg 8% Potassium 612mg 13% Folate, total 64.5mcg Vitamin B-12 2.6mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.