Grilled Shrimp and Scallops with Papaya Vinaigrette on Mixed Greens

8 large scallops
8 large raw shrimp, peeled and deveined
2 T. olive oil mixed with 1 clove minced garlic, 1 tsp. salt and 1/4 tsp. black pepper
4×6" wooden skewers soaked in water 10 minutes
4 cups mixed greens

Papaya Vinaigrette
1 papaya, peeled and diced
juice of 1 lime
2 T. rice wine vinegar
2 T. vegetable oil
2 T. sugar
2 T. chopped fresh mint
1 tsp. salt
1/8 tsp. ground white pepper

4 lime slices, 4 mint springs

Skewer 2 shrimp and scallops per skewer. Place on grill. Brush with olive oil mixture. Cook on all sides until shrimp are pink and scallops are opaque. Remove to platter. Place 1 cup greens on each of 4 serving plates. Combine the diced papaya, lime juice, vinegar, oil, sugar, mint, salt and pepper in mixing bowl. Whisk. Place one skewer of seafood on each platter. Top each with 1/4 of papaya vinaigrette. Garnish with fresh lime slice and a fresh mint sprig. Serve at once. Serves 4.

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