Shrimp & Scallop Kabobs

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In the summertime, I start craving light and refreshing meals. Who wants to eat a heavy meal when the temperature is climbing to 100*, or worse, more! Not me! This meal was born of that craving.

We picked up a pound of shrimp and a pound of scallops. Now, what to do with them??

I went through the cupboard and came up with quick easy marinade with a little kick. Into a dish large enough for the shrimp and scallops goes one cup of serrano honey vinegar, a couple of tablespoons of extra virgin olive oil, a liberal squirt of sriracha, sea salt, fresh cracked black pepper, and some red pepper flakes. Using a microplane, grate two cloves of garlic into the mixture. Whisk up, and place the shrimp and scallops into the dish.

If you don’t have serrano honey vinegar, go get some! I am loving this vinegar right now. It is the perfect combination of sweet and spicy. If going out and getting some is not an option, any white or light tasting balsamic would work. A dark or heavy balsamic would overpower the shrimp and scallops.

Sririacha, what can I say about sriracha? This is a MUST have ingredient in my house. If you don’t have sriracha, another hot sauce would work.

Allow the shrimp and scallops to marinate for about an hour. Occasionally, toss them gently to ensure that they are well coated in the marinade.

Once they are done marinating, it’s time to put them on skewers! I put all shrimp and all scallops because the shrimp cook a little faster than the shrimp.

Have them all skewered? Time to go out to the grill. Over medium heat, place the scallop skewers on first. The scallops will require about three minutes per side, the shrimp only required two minutes per side.

If it rains, as it threatened to here, these could easily be pan-seared and be just as tasty!

While they are grilling, there is time to mix up a fabulous dipping sauce. Whisk together one cup of vegenaise (or mayonnaise would work), one-quarter cup of sriracha, and one-quarter cup of honey. Perfect balance!

We served them up with an edamame salad and asian broccoli slaw. Light, refreshing and delicious! This is summer eating at it’s best!


About Melissa's Menu

Self-taught home cook. I love being in the kitchen, it brings me happiness and joy. In the kitchen, I can relax and let my creativity flow. View all posts by Melissa's Menu

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