These shrimp and scallop skewers are very simple to make and so delicious. They take no time at all to prepare so they're great for a weekday meal, yet they're fancy enough for parties, special occasions, and holidays.
The spice mixture comes from my late father-in-law, Mike Matticola—"Uncle Mike" to the many people who knew and loved him. It's simple, yet perfectly balanced, and makes a great dry rub for meats, too. (BTW, the original recipe calls for a whole tablespoon of cayenne, which makes it quite fiery, so start with a teaspoon instead. It's easy to add more heat, but it's hard to subtract it!)
The spice mix makes a generous amount; store it in an airtight jar and you'll have plenty on hand for next time.
- For the Shrimp:
- 1 1/2 lb uncooked large or extra large shrimp (peeled and deveined)
- 1 lb bay scallops
- 2 tablespoons olive oil
- For Uncle Mike's Spice Mix:
- 2 1/2 tablespoons Paprika
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon dried oregano (crushed)
- 1 tablespoon dried thyme (crushed)
- 1 teaspoon cayenne pepper (or more to taste)
- Place the shrimp and scallops in a bowl and stir in the olive oil until well coated.
- In a separate bowl, combine the spice ingredients thoroughly.
- Thread alternating shrimp and scallops on skewers. Liberally sprinkle both sides with spice mixture. (There will be extra spice mix; store it in an airtight jar for next time)
- Grill over high heat until shrimp and scallops are just opaque and spices are lightly colored (about 1 minute per side.)
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|