|Day Part||Dinner, Lunch|
|Menu Part||Appetizer/Small Plate|
A taste of the tropics is what these skewers of shrimp and scallops have. Citrusy and spicy, the flavors really shine here.
8 oz. red bell pepper, diced
8 oz. green bell pepper, diced
8 oz. yellow bell pepper, diced
1 med. mango, diced
1 tbsp. chopped garlic
8 oz. orange juice
1 tbsp. habañero sauce
3 lb. large shrimp
3 lb. scallops
- Combine bell peppers, mango, garlic, orange juice, and habañero sauce; mix well. Set salsa aside.
- Wrap each shrimp around a scallop and thread through 2 skewers, dividing evenly. Rub lightly with oil and grill on each side until cooked through.Serve skewers with salsa on the side.