Shrimp & Scallop Skewers
8 jumbo shrimp
8 jumbo sea scallops
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
1/4 cup lemon juice (freshly squeezed)
1/2 cup warm mango salsa (Recipe below)
flat leaf parsley (for garnish)
8 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon oregano, dry leaves
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
finely grated lemon zest from 3 lemons
4 ounces fresh lemon juice
1 bunch flat leaf parsley
1 cup olive oil
For the Skewers: Peel and devein shrimp. Remove abductor muscle from each scallop. Skewer the shrimp on one long or two short skewers so that the shrimp barely touch each other. Skewer the scallops on one long or two short skewers so that the scallops barely touch each other. Season one side of shrimp and scallops with fine sea salt and freshly ground black pepper. Brush lightly with olive oil.
Lay on grill seasoned side down. Flip over and brush seasoned side with lemon juice and olive oil. Place on the edge of grill to rest for 3 minutes.
NOTE: Make sure scallops are done, but still moist. Serve family style on a warm platter. Spoon dollops of mango salsa over skewers and garnish with parsley.
For the Chimichurri Sauce: Combine all ingredients in a food processor and pulse chop until all ingredients are about 1/8 inch in size. Add Italian parsley and pulse chop until parsley is 1/8 inch in size. Add the olive oil and blend in quickly. (Do not over blend.) Allow the sauce to marinate for 30 minutes before serving.
2 mangoes, finely diced
1 medium red onion, finely diced
1 cucumber, peeled, seeded and finely diced
2 jalapeno peppers, minced (optional)
1/4 cup cilantro leaves, chopped
1/2 Tbs. ancho chile powder (optional)
2 large limes, juiced
2 Tbs. olive oil
salt and pepper to taste
Directions: Combine all ingredients in a medium bowl and stir well. Keep refrigerated until ready to use