I used the Creole seasoning from Emeril's New New Orleans Cooking, but any mild or spicy season-all will work here. Grilling the shellfish skewered on rosemary branches imparts the herb's distinct flavor to the flesh.

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

Toss shrimp and scallops with seasoning. Set aside.

Thread shrimp and scallops alternately on rosemary branch.

Grill skewers over medium coals for 3 - 5 minutes. Turn skewers and grill until shellfish turns opaque. Serve on skewers, garnished with additional rosemary.

Tips

Choose older, woody rosemary stems. Tender green stems won't hold up as well. It's best to find someone with a rosemary bush—they'll be happy for you to prune it, and you'll get longer, woodier stems.

Rinse scallops in cold running water for several minutes. You don't want gritty scallops.

Leave the last segment on the shrimp's tail. It's prettier.

If you find one or the other on sale, feel free to substitute all shrimp or all scallops. This entree is delicious, but it can be expensive.