Skewered and grilled to perfection, enjoy the harmonious blend of tangy marinade and fresh seafood, making this shrimp and scallop combo suitable for any summer barbecue or family meal.
30 jumbo fresh shrimp, unpeeled
30 sea scallops
1 cup olive oil
1/2 cup fresh lime juice
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Peel shrimp, and devein leaving tails intact.
Combine olive oil and remaining ingredients; pour over shrimp and scallops. Cover and refrigerate 1 hour, stirring occasionally.
Remove shrimp and scallops from marinade, discarding marinade. Alternate shrimp and scallops on 14-inch skewers (3 each shrimp and scallops per skewer); grill, uncovered, over medium coals 8 to 10 minutes on each side.
Cooking times may vary according to size of shrimp and scallops. They may be cooked on separate skewers to control the degree of doneness, if desired. Sea scallops are large (about 2 inches in diameter); bay scallops are about the size of a nickel.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments