Grilled Scallop and Shrimp Skewers with Mojo Sauce
2
Points® value
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy
The flavourful, acidic mojo sauce serves as both a marinade and a sauce for these shrimp and scallops kebabs. It’s packed with cilantro and lots of fresh lime juice and zest for a bright burst of flavour. We threaded the ingredients onto 16 short skewers for easy flipping on the grill, but you can use 8 long skewers if you have the space. Make sure to soak your skewers in water for 20 to 30 minutes before putting them on the grill to prevent them from burning.
Ingredients
Lime zest
2 tsp(s)
Fresh lime juice
½ cup(s)
Cilantro
4 tbsp(s), chopped, divided
Olive oil
1 tbsp(s)
Granulated garlic
2 tsp(s)
Table salt
¼ tsp(s)
Cayenne pepper
⅛ tsp(s)
Uncooked scallops
1 pound(s), sea variety (16 large)
Uncooked shrimp
⅔ pound(s), peeled, tails left on, deveined (16 extra-large)
Poblano chile
1 medium, cut into 16 pieces
Grape tomatoes
16 medium, or cherry tomatoes
Scallions
4 medium, each cut into 4 (1 1⁄2-inch) pieces