Seriously Simple: Cinco de Mayo seafood brochettes
Sliced limes
Mango avocado salsa (see below)
1. If using bamboo skewers, soak them in cold water for at least 1 hour. This will prevent them from burning when grilled.
2. Thread the shrimp and the scallops on individual skewers (3 to 4 to each skewer). Lay in a shallow, nonaluminum dish, large enough to hold the skewered seafood. Arrange the scallions around the brochettes.
3. To prepare the marinade, whisk together the lime juice, tequila, garlic, shallots, cumin, Tabasco sauce, salt and pepper. Slowly add the olive oil, whisking until combined. Taste for seasoning. Pour over the seafood and marinate for at least 1/2 and up to 4 hours.
4. Prepare the barbecue for medium-high-heat grilling.
5. Grill the shrimp on each side for about 4 minutes or to desired doneness. Remove from the grill and take the shrimp off the skewers. Garnish with the limes. Serve with the mango avocado salsa. Serve immediately.
Advance Preparation: This may be prepared 4 hours in advance through step 3 and refrigerated.
Mango Avocado Salsa
1 mango, peeled, seeded and diced
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