8 large scallops
8 large raw shrimp (peeled, deveined)
4 Tbl. olive oil mixed with 1 clove mined garlic, 1/2 tsp. salt and 1/4 tsp. black pepper
4 6″ wooden skewers soaked in water 10 min.
4 cups mixed greens
1 papaya, peeled and diced
juice of 1 lime
2 Tbl. rice wine vinegar
2 Tbl. vegetable oil
2 Tbl. sugar
2 Tbl. chopped fresh mint
1 tsp. salt and pinch of pepper
Garnish: 4 lime slices, 4 mint sprigs, 4 pansies
Thread 2 shrimp and 2 scallops per skewer. Brush with olive oil mixture. Grill for 3 min. per side. Place 1 cup greens on 4 salad plates.
In mixing bowl, combine the papaya, lime juice, rice wine vinegar, vegetable oil, sugar, mint, salt and pepper. Place one skewer on each plate. Top each with 1/4 of papaya vinaigrette. Garnish with fresh lime slices, mint an pansy.
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