Southwestern Shrimp and Scallop Brochettes

1 ½ lb. Shrimp (21/25 ct., p&d) Southwestern seasoning mix
1 lb. Sea Scallops 1 TB Salt
2 each Limes (cut in quarters) 1 TB Granulated Garlic
1 Onion (cut in quarters)  1 tsp. Chile powder
1 Red pepper (cut in large pieces) ¼ tsp. Cumin
2 TB Cilantro (chopped) 1/8 tsp. black pepper
1 Tomato (cut in quarters)  ½ tsp. sugar
¼ cup olive oil Dash of cayenne pepper
6 Bamboo skewers (soaked in water)  

Mix together all dry ingredients of southwestern seasoning. Place peppers and onion pieces in a microwaveable covered bowl. Cook in microwave for approximately 2 minutes till blanched soft. Assemble skewers with seafood and vegetables and half of limes.  Marinate skewers in olive oil and remaining limes squeezed over skewers for 20 minutes. Prepare a gas or charcoal grill. Sprinkle southwest seasoning on skewers before grilling, grill until shrimp are pink and firm, approximately 4 minutes each side turning once. Serve over rice pilaf.

 

 

 

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