Spicy Shrimp and Scallop Skewers Recipe

Fiery Chile Lime Rub by Twisted Pepper Co.
18 uncooked large shrimp (about 3/4 lb.)
12 sea scallops (1.5 lbs.)
2 Tbsp. butter

In a small saucepan, met butter, stir in 3 Tbsp. Fiery Chile Lime Rub and set  aside and keep warm. Peel and devein shrimp, leaving tails on. One size metal soaked wooden skewers, alternately thread shrimp and scallops.

Spray grill with Pam Grilling Spray, grill seafood, covered, over med heat for broil 4" from heat for 3-5 minutes on each side or until shrimp turns pink and scallops are firm and opaque basting occasionally with butter sauce.

Asparagus-Portobello Mushrooms

1 1/2 lbs. asparagus - sliced on the diagonal, cut of ends at least 2 inches
1 lb. Portobello mushrooms, sliced thin
1/4 cup thinly sliced red onion
Garlic Oil
Salt and Pepper

In a mixing bowl add asparagus, mushrooms and red onions, season and drizzle with garlic oil.
Grill over medium heat using a veggie grilling pan or sauté over med heat in sauté pan.
Cook 4 to 5 minutes or until desired doneness.

Serves 6

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