Passion Fruit Shrimp and Scallop Skewers

1. Juice orange and lime into a small bowl. Set aside 3 tablespoons of the citrus juice. In a large bowl combine the remaining juice, 1/2 cup of the passion fruit pulp, 1/4 cup of the shallots, 2 tablespoons of the canola oil, 1 teaspoon kosher salt, and 1/2 teaspoon cracked black pepper. Add shrimp and/or scallops to marinade mixture; turn to coat. Cover and refrigerate 2 to 4 hours, stirring occasionally.

2. Meanwhile, for sauce: In a medium saucepan heat the remaining 1 tablespoon canola oil over medium-high. Add the remaining 1/4 cup shallots, the garlic, and crushed red pepper; cook and stir 2 minutes. Add the remaining passion fruit pulp, the reserved citrus juice, the sugar, vinegar, ginger, and an additional 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, uncovered, 25 to 30 minutes or until thickened and reduced to about 3/4 cup. Let cool. Reserve half of the sauce for serving and to make a passion fruit dipping sauce: Stir 2 tablespoons reserved sauce into the mayonnaise.

3. Set up grill for direct heat. (See "How to Set Up Your Grill.") Drain shrimp and/or scallops, discarding marinade. Thread onto twelve 6-inch skewers.* Brush with some of the remaining sauce. Grill, covered, directly over medium-high about 5 minutes or until shrimp and/or scallops are opaque, turning and brushing with sauce once. Serve with reserved sauce, the passion fruit dipping sauce, Fresh Fruit Salad Skewers, and, if desired, salad greens. Serves 6.

Fresh Fruit Salad Skewers:

On wooden or metal skewers thread half of a medium seedless cucumber, cut into 3/4-inch-thick slices; 2 fresh kiwis, peeled and sliced; 1 cup cubed papaya; and 1 cup peeled, cubed pineapple.

Tips

Soak wooden skewers in water 30 minutes before threading with food to prevent wood from burning.