This is a grilled recipe that never goes out of style. Old Bay seasoning is the secret ingredient here. It works magic on many foods but is particularly delicious on seafood.

Make sure to use 13- to 15-per-pound count shrimp that have been peeled and deveined with the tail left on. (This makes a pretty presentation, and they also fit nicely on skewers.)

You can buy the shrimp with the shell on and follow the recipe, but make sure to have a bowl for the shells and plenty of napkins since it is a bit messy. Shrimp is best when cooked until just opaque. A good way to tell when they are cooked through is when the shrimp become bright orange on both sides.

Skewers have changed in the last few years. Flat skewers make all the difference because they won't turn the food, which makes it easier to cook everything evenly. Make sure to soak them for an hour before using. Look for 9- or 10-inch length bamboo or stainless steel skewers. You can find them at your local cookware store or on line.

Serve some vegetable rice, cooked black beans or corn on the cob as a side dish. Choose your favorite beer or a big batch of margaritas to get the party going.

Mexican Seafood and Scallion Brochettes with Mango Avocado Salsa

1 1/2 pounds peeled and cleaned large shrimp, 6- to 8-count if possible

1 1/2 pound medium to large sea scallops, 10- to 20-count

12 scallions, light green and white part only

Warm corn tortillas, to accompany

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