shrimp scallops


20 large fresh or frozen sea scallops (about 1-3/4 pounds total)
20 large fresh or frozen shrimp (about 12 ounces total)
1/4 cup tequila
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons snipped fresh oregano
2 teaspoons sugar
2 teaspoons salt
4 cloves garlic, sliced
1/2 teaspoon paprika
1 1 1/4pound jicama, peeled and cut into bite-size strips (about 4 cups)
1 medium avocado, halved, seeded, peeled, and thinly sliced
1/2 cup fresh cilantro leaves
Ground black pepper
Lime wedges


1. Thaw scallops and shrimp, if frozen. Peel and devein shrimp. Rinse scallops and shrimp with cold water; pat dry with paper towels. Place scallops and shrimp in a large resealable plastic bag set in a shallow dish; set aside.

2. In a small bowl stir together tequila, lime juice, olive oil, oregano, sugar, the 2 teaspoons salt, the garlic, and paprika. Set aside 1/2 cup of the tequila mixture to use in the jicama slaw. Pour the remaining tequila mixture over the scallops and shrimp. Seal bag; turn to coat scallops and shrimp. Marinate at room temperature for 15 minutes, turning bag occasionally.

3. Meanwhile, for the jicama slaw, in a medium bowl combine jicama, avocado, and cilantro. Pour the reserved 1/2 cup tequila mixture over jicama mixture. Toss to combine. Season to taste with salt and pepper. Cover and chill until serving time.

4. Drain scallops and shrimp; discard marinade. On six long skewers,* alternately thread scallops and shrimp, leaving 1/4 inch between pieces. For a charcoal or gas grill, place skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until scallops and shrimp are opaque, turning once halfway through grilling. Serve skewers with jicama slaw and lime wedges.