• 1 pound fresh or frozen peeled and deveined large shrimp(tails left on)
• 1 pound fresh or frozen sea scallops
• 3 tablespoons lime juice, divided
• 1 tablespoon vegetable oil or canola oil
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1 teaspoon Sriracha sauce
• ½ teaspoon ground black pepper
• 6 cloves garlic, minced
• 1 teaspoon olive oil
• ½ cup finely snipped fresh cilantro
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 fresh serrano chile pepper or jalapeño chile pepper, stemmed, seeded, and finely chopped
• ¾ of a fresh pineapple, peeled, cored, and cut into 11/2-inch pieces (about 3 cups)
Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat dry with paper towels.
In a large bowl, whisk together 2 tablespoons lime juice,vegetable (or canola) oil, garlic powder, coriander, paprika, chili sauce and black pepper. Add shrimp and scallops, tossing gently to coat. Cover and marinate in the refrigerator 30 minutes.
Meanwhile, for aioli, in a medium microwave-safe bowl, stir together garlic and olive oil. Microwave on High (100% power) for 20 seconds;stir. Microwave 20 seconds more, being careful not to burn garlic. Stir in cilantro, mayonnaise, sour cream, chile pepper and the remaining 1 tablespoon lime juice. Cover and chill until serving time.
Using sixteen 12-inch skewers (two skewers for each kebab),place skewers in each pair parallel to one another. Alternately thread shrimp,scallops and pineapple on the parallel skewers, dividing ingredients evenly among skewers and leaving 1/4 inch between pieces. For a charcoal or gas grill,grill on a greased rack of a covered grill directly over medium heat 5 to 8 minutes or until shrimp and scallops are opaque, turning once halfway through grilling time. Serve with the aioli.
•4 (6-to-7 ounce) frozen lobster tails, thawed
•4 tablespoons unsalted butter room temperature, plus more for serving
•1 clove garlic minced
•juice of 1 lemon
•zest of 1 lemon
•a few dashes of hot sauce optional
•1 tablespoon chopped fresh parsley
•1/4 teaspoon salt
Clean the grill grates then grease using vegetable oil, a folded paper towel and tongs. Dip the paper towel in the vegetable oil and rubon the grates holding the folded towel with the tongs. Be sure to cover the area where the lobster will be grilled.
Preheat gas grills to medium high, about 400F to 450F.
In a small saucepan melt 1 tablespoon butter over medium heat. Add the garlic and cook, stirring frequently, for about 2-3 minutes or until fragrant and starting to brown. Remove from the heat, transfer to a small bowl and cool slightly. Add the remaining 3 tablespoons of butter, lemon juice,lemon zest, parsley and salt. Stir to combine and set aside.
Using kitchen shears, make a lengthwise cut through the shell down the back of each lobster tail, stopping when you reach the tail fin.Turn the tails around and using the shears, cut the top tail fin to meet the other cuts. Using a sharp knife, cut through only the lobster meat following the line you just made in the shells. Don't cut through the bottom shell portion, just the lobster meat.
Turn the tails over and snip the horizontal spines down the middle of each lobster with the shears. If there are little legs on the bottom,pull them off and discard. Gently pull each lobster tail apart, to open like a book. If there is still an intestinal track (like a vein down the back of a shrimp), remove and discard. Brush the exposed lobster meat with some ofthe lemon garlic butter.
Place the lobster, meat side down on the prepared grate,close the lid, and grill for 5 minutes or until lightly marked. Turn the tailsover and baste generously with the remaining butter mixture. Close the lid and grill until the lobster meat is firm, moist, and opaque, 2 to 3 minutes more.If using an instant-read thermometer, the meat will be done when it reaches 145F.
Comments will be approved before showing up.