- 1/2 cup(s) fresh lime juice
- 1/4 cup(s) cilantro, chopped
- 1 Tbsp olive oil
- 2 tsp granulated garlic
- 2 tsp lime zest, or to taste
- 1/4 tsp table salt
- 1/8 tsp cayenne pepper, or to taste
- 1 pound(s) uncooked scallop(s), sea variety (16 large)
- 2/3 pound(s) uncooked shrimp, peeled, tails left on, deveined (16 extra-large)
- 1 medium poblano chile, cut into 16 pieces
- 16 medium grape tomatoes, or cherry tomatoes
- 4 medium uncooked scallion(s), cut into four 1 ½-in pieces each
Stir lime juice, 2 tablespoons cilantro, oil, garlic, lime zest, salt, and cayenne together in large bowl; remove and reserve 3 tablespoons oil mixture for serving.
Add scallops, shrimp, poblano, tomatoes, and scallions to bowl with remaining oil mixture; toss to coat. Let stand, tossing occasionally, about 20 minutes.
Preheat outdoor grill to medium-high or place ridged grill pan over medium-high heat.
Thread 1 piece each shrimp, scallop, poblano, tomato, and scallion onto 16 short metal skewers. (If using wooden skewers, soak them in water 20 minutes prior to use to prevent charring.) Brush skewers with any remaining oil mixture in bottom of bowl. Grill skewers, turning as needed, just until scallops and shrimp are cooked through, 5−6 minutes.
Transfer skewers to serving platter; drizzle with reserved oil mixture and sprinkle with remaining 2 tablespoons cilantro.
Serving size: 4 skewers
- We threaded the ingredients onto 16 short skewers for easy flipping on the grill, but you can use 8 long skewers if you prefer.