Shrimp and Scallop Skewers
16 jumbo shrimp
16 large sea scallops
4 tablespoons extra virgin olive oil
Salt and pepper to taste
Devein and butterfly shrimp, leaving head and tail on. Wrap each shrimp around a scallop, 4 pairs to a skewer. Coat with oil, season, and grill 8 to 10 minutes.
2 cups chicken stock
2 tablespoons minced garlic
4 tablespoons chopped cilantro
1/2 yellow onion, coarsely chopped
1 whole lemon
1/8 teaspoon salt and pepper
Pinch of cayenne
3 avocados, peeled, seeded, chopped
5 – 6 sprigs fresh cilantro, for garnish
Place first 7 ingredients in large pot and simmer 10 minutes. Remove from heat. Chop lemon. Put all ingredients including avocado in blender, purée, and strain through sieve. Keep warm.
To serve, pour some sauce on each plate and place a shrimp and scallop skewer on top. Garnish with cilantro.
Serve with Pasta Primavera from Third Coast Rotisserie and Grill.