Shrimp and Scallops with Basil Sauce
Serves 4 to 6
1 Lb Extra Large Shrimp (Peeled And Tails On)
1 Lb Sea Scallops
8 Bamboo Skewers, (Soaked In Water)
1 Tablespoon Olive Oil
1 Tablespoon Lime Juice
1/2 Cup Orange Juice
2 Tablespoons Soy Sauce
1 Teaspoon Minced Garlic
1 Small Shallot, Grated
1 Teaspoon Fresh Gingerroot, Grated
1/4 Teaspoon Cayenne
1/4 Cup Honey
14 fresh basil leaves, rolled up and thinly sliced (chiffonade) Reserve some for serving.
All photos by Sally for 1055. (I love my basil plant!)
Place the Skewers in Water and let them soak while you prep the food.
Put all the marinade ingredients into a ziplock bag or glass bowl. Mix well then add the shrimp and scallops. (Thawed if frozen) Marinate for 30 minutes. (Don't marinate longer because it can get mushy.)
Remove the shrimp and scallops from marinade, reserving the marinade. Place the marinade in a small saucepan and boil it well then let it cool and place in a bowl.
Thread the shrimp and scallops on skewers. I put the shrimp and scallops on separate skewers. Don't crowd the shrimp and scallops you want them to cook evenly.
Grill or broil the shrimp or scallops. Spray the surface with non-stick cooking spray. Cook about 2 minutes a side. After you flip the skewers you can brush the cooked side with marinade.
I served this with the sauce, some brown rice, sliced lemons and a little extra cliced basil.