|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. (By the way, 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. large or extra large shrimp (uncooked, peeled and deveined)
- 1 lb. bay scallops
- 2 tbsp. olive oil
- For Uncle Mike's Spice Mix:
- 2 1/2 tbsps. paprika
- 2 tbsp. salt
- 1 tbsp. black pepper
- 1 tbsp. onion powder
- 1 tbsp. oregano (dried, crushed)
- 1 tbsp. thyme (dried, crushed)
- 1 tbsp. 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.)