Grilled scallop and shrimp skewers with mojo sauce
Fresh lime juice
4 Tbsp, chopped, divided
1 pound(s), sea variety (16 large)
⅔ pound(s), peeled, tails left on, deveined (16 extra-large)
1 medium, cut into 16 pieces
16 medium, or cherry tomatoes
4 medium, each cut into 4 (1 1⁄2-inch) pieces
- To make mojo sauce, in large bowl, stir lime zest and juice, 2 tbsp cilantro, oil, granulated garlic, salt, and cayenne. Reserve 3 tbsp sauce for serving.
- Add scallops, shrimp, chile, tomatoes, and scallions to bowl and toss to coat. Let stand, tossing occasionally, for about 20 minutes.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Using 16 (8-inch) metal or wooden skewers, thread 1 shrimp, 1 scallop, 1 poblano piece, 1 tomato, and 1 scallion piece on each skewer. (If using wooden skewers, first soak them in water for 20 minutes to prevent charring.) Brush skewers with any sauce in bottom of bowl. Grill skewers, turning as needed, just until scallops and shrimp are cooked through, 5 to 6 minutes. Transfer skewers to platter. Drizzle with reserved mojo sauce and sprinkle with remaining 2 tbsp cilantro.
- Serving size: 4 skewers