Nepalese Style Grilled Shrimp and Sea Scallops
3/4 lb Gulf shrimp 21/25 count, peeled/deveined(16 approx)
3/4 lb sea scallops, large, dry pack(8 approx)
1/2 cup scallions, finely chopped
2 tablespoons Greek yogurt, plain
2 tablespoons canola oil
3 teaspoons ginger, minced
2 teaspoons Hymalayan pink salt
2 teaspoons garlic, minced
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon timur pepper, ground or sichuan peppercorn
2 lemons, cut in quarters
Mix scallions thru peppers in bowl. Skewer seafood. Skewer 1 scallop, 4 shrimp and 1 scallop. When you've completed your 4 skewers, place on a baking sheet then slather marinade on both sides. Refrigerate for at least an hour. Remove from refrigerator for at least 20 minutes before cooking. Heat grill to 450-500. Lightly brush both sides of kabob with canola oil before placing on grill. Grill 2-3 minutes per side. Remove and serve with jasmine rice and lemon wedges.
Serves 4 people. Enjoy!