Grilled Drunken Shrimp and Scallop
Ingredients:
- large fresh or frozen sea scallops - 1 3/4 pound
- large fresh or frozen - 12 ounces
- tequila - 1/4 c
- lime juice - 1/4 c
- olive oil - 1/4 c
- snipped fresh oregano - 2 T
- sugar - 2 t
- salt - 2 t
- cloves garlic, sliced - 4
- paprika - 1/2 t
- jicama, peeled, cut into bite size pieces - 1 pound (4 c)
- avocado, halved, seeded, peeled, thinly sliced - 1
- fresh cilantro leaves - 1/2 c
- salt and pepper -
- lime wedges -
Instructions:
If frozen, thaw scallops and shrimp. Peel and devein shrimp. Rinse scallops and shrimp with cold water; pat dry with paper towels. Place scallops and shrimp in a large Ziploc bag set in a shallow dish; set aside. In a bowl stir together tequila, lime juice, olive oil, oregano, sugar, salt, garlic, and paprika. Set aside 1/2 c tequila mixture to use in the jicama slaw. Pour remaining tequila mixture over scallops and shrimp. Seal bag, marinate at room temperature for 15 minutes, turn bag occasionally.
Prepare jicama slaw -- in a bowl combine jicama, avocado and cilantro. Pour reserved 1/2 c tequila mixture over jicama mixture, toss to combine. Season to desired taste with salt and pepper. Cover, place in refrigerator until serving time. Drain scallops and shrimp; discard marinade. Alternately scallops and shrimp thread on six skewers, leave 1/4 inch between pieces. Grill directly on medium high heat for 8 - 10 minutes, until scallops and shrimp are opaque, turning once halfway through grilling. Serve with jicama slaw and lime wedges.
