Tequila Chili Sea Scallops and Gulf Shrimp Kabobs

* These can be made as an appetizer or main course.
* I like to cook my seafood (or fish) separately from my vegetables when using skewers. The seafood usually cooks more quickly than the veggies. Do the veggies on separate kabobs and start them a little earlier so everything comes off together.
* Try serving these kabobs on a bed of our Coconut Mango Jasmine Rice.


* 4 -10 to 15 count peeled and de veined raw shrimp
* 3 -jumbo sea scallops, preferably dry pack
* 4 ounces tequila chili marinade (available at Dirk's Fish)
* 2 Wooden or metal skewers per kabob. If using wooden skewers soak in water ahead of time to prevent burning.


* Put thawed shrimp in the marinade a couple hours ahead if you can. Scallops only need about 15 to 20 minutes.
* Double skewer shrimp and scallops, alternating as you go. Double skewering prevents seafood from slipping on the skewer.Make sure the shrimp and scallops are touching each other so that there is no exposed skewer to burn. Leave at room temperature prior to cooking so that the seafood is closer to room temperature. It will cook quicker that way.
* Get the grill hot.
* Cook kabobs for about 3 minutes per side over the hot fire.
* You can reduce the remaining marinade in a small pan on the grill while you cook the seafood. Just thicken it up and use it as a dipping sauce.
* This recipe is for one person so just adjust for the amount of people you are feeding. Enjoy!

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