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Rosemary-Skewered Shrimp and Scallops (15 minutes)

for each serving:

4 jumbo shrimp, peeled and cleaned, tails on
3 sea scallops, rinsed thoroughly
1 Tbsp. Emeril's Creole seasoning (see below)
1 stiff, woody rosemary branch, about 10 - 12" long, plus additional rosemary for garnish

Emeril's Creole Seasoning (makes 2/3 cup):

2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried leaf oregano
1 Tbsp. dried leaf thyme

  1. Toss shrimp and scallops with seasoning. Set aside in refrigerator for 30 minutes or more.
  2. Thread shrimp and scallops alternately on rosemary branch.
  3. Grill skewers over medium coals for 3 - 5 minutes. Turn skewers and grill until shellfish turns opaque. Serve on skewers, garnished with additional rosemary.

 

 

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