Grilled Scallop & Shrimp Skewers with Mojo Sauce

Point(s)

Total Time: 45 min

Prep: 20 min

Cook: 5 min

Serves: 4

Easy

The flavorful, acidic mojo sauce serves as both a marinade and a sauce for these shrimp and scallops kebabs. It’s packed with cilantro and lots of fresh lime juice and zest for a bright burst of flavor. We threaded the ingredients onto 16 short skewers for easy flipping on the grill, but you can use 8 long skewers if you have the space. Make sure to soak your skewers in water for 20 to 30 minutes before putting them on the grill to prevent them from burning.

Ingredients

2 tsp lime zest
½ cup fresh lime juice
4 tbsp cilantro, chopped, divided
1 tbsp olive oil
2 tsp granulated garlic
¼ tsp table salt
⅛ tsp cayenne pepper
1 pound uncooked scallops, sea variety (16 large)
⅔ pounds uncooked shrimp, peeled, tails left on, deveined (16 extra-large)
1 medium poblano chile, cut into 16 pieces
16 medium grape tomatoes, or cherry tomatoes
4 medium uncooked scallions, each cut into 4 (1 1⁄2-inch) pieces

Instructions

To make mojo sauce, in a large bowl, stir lime zest and juice, 2 tbsp cilantro, oil, granulated garlic, salt, and cayenne. Reserve 3 tbsp sauce for serving.
Add scallops, shrimp, chile, tomatoes, and scallions to the bowl and toss to coat. Let stand, tossing occasionally, for about 20 minutes.
Off heat, coat the grill rack or grill pan with nonstick spray. Preheat the grill or grill pan to medium-high, or prepare a medium-high fire on a charcoal grill.
Using 16 (8-inch) metal or wooden skewers, thread 1 shrimp, 1 scallop, 1 poblano piece, 1 tomato, and 1 scallion piece on each skewer. (If using wooden skewers, first soak them in water for 20 minutes to prevent charring.) Brush skewers with any sauce in the bottom of the bowl. Grill skewers, turning as needed, just until scallops and shrimp are cooked through, 5 to 6 minutes. Transfer skewers to platter. Drizzle with reserved mojo sauce and sprinkle with remaining 2 tbsp cilantro.
Serving Size: 4 skewers!