Shrimp and Scallops
12 jumbo shrimp, peeled and deveined, tails left on
12 large scallops, rinsed and side muscles removed
1 tablespoon prepared chili powder (such as Fiesta, Spice Islands, or McCormick’s)
2 tablespoons olive oil
salt and pepper to taste
Heat grill to about 450 degrees and oil grate. Season shellfish with chili powder, salt, and pepper. Brush with olive oil. Grill on each side for 5 to 6 minutes.
Margarita Butter
1 tablespoon olive oil
1/2 cup diced red onion
1/2 cup white wine
1/2 cup heavy cream
2 sticks unsalted butter, cut into cubes
1 shot (3 tablespoons) tequila
juice of 1 lime
salt and pepper to taste
Heat a small saucepan over medium-high heat and add olive oil. Add onion and cook until translucent. Deglaze pan with white wine and reduce by half. Add cream, lower heat, and reduce by half. Stir in butter a bit at a time until all is used and sauce is thickened. Stir in tequila and lime juice. Season with salt and pepper.
To serve, place a scoop of Grilled Sweet Potato, Chorizo, and Corn Hash in center of each plate. Arrange 3 shrimp and 3 scallops around it, then drizzle with margarita butter. Serves 4.
