Mexican-style seafood perfect for grilling

Diane Rossen Worthington
Tribune Content Agency

This is a grilled recipe that never goes out of style. Old Bay seasoning is the secret ingredient here. It works magic on many foods, but is particularly delicious on seafood.

Make sure to use 13- to 15-per-pound count shrimp that have been peeled and deveined with the tail left on. (This makes a pretty presentation, and they also fit nicely on skewers.)

You can buy the shrimp with the shell on and follow the recipe, but make sure to have a bowl for the shells and plenty of napkins since it is a bit messy. Shrimp is best when cooked until just opaque. A good way to tell when they are cooked through is when the shrimp become bright orange on both sides.

Skewers have changed in the last few years. Flat skewers make all the difference because they won’t turn the food, which makes it easier to cook everything evenly. Make sure to soak them for an hour before using. Look for 9- or 10-inch length bamboo or stainless steel skewers. You can find them at your local cookware store or on line.

Serve some vegetable rice, cooked black beans or corn on the cob as a side dish.

Mexican Seafood and Scallion Brochettes with Mango Avocado Salsa

1 1/2 pounds peeled and cleaned large shrimp, 6- to 8-count if possible

1 1/2 pound medium to large sea scallops, 10- to 20-count

12 scallions, light green and white part only

Warm corn tortillas, to accompany

For the marinade:

1/4 cup fresh lime juice

1/4 cup tequila

2 medium garlic cloves, minced

2 medium shallots, finely chopped

2 teaspoons cumin

1/2 teaspoon chipotle Tabasco sauce

Salt and freshly ground black pepper

1/3 cup olive oil

To garnish:

Sliced limes

Mango avocado salsa (see below)

If using bamboo skewers, soak them in cold water for at least 1 hour. This will prevent them from burning when grilled.

Thread the shrimp and the scallops on individual skewers (3 to 4 to each skewer). Lay in a shallow, nonaluminum dish, large enough to hold the skewered seafood. Arrange the scallions around the brochettes.

To prepare the marinade, whisk together the lime juice, tequila, garlic, shallots, cumin, Tabasco sauce, salt and pepper. Slowly add the olive oil, whisking until combined. Taste for seasoning. Pour over the seafood and marinate for at least 1/2 and up to 4 hours.

Prepare the barbecue for medium-high-heat grilling.

Grill the shrimp on each side for about 4 minutes or to desired doneness. Remove from the grill and take the shrimp off the skewers. Garnish with the limes. Serve with the mango avocado salsa. Serve immediately. Makes 8 servings.

Advance preparation: This may be prepared 4 hours in advance through step 3 and refrigerated.

Mango Avocado Salsa

1 mango, peeled, seeded and diced

1 large ripe avocado, peeled and diced

1 jalapeno, seeded and finely chopped (see note)

1 shallot, finely chopped

2 tablespoons finely chopped mint

2 tablespoons fresh lime juice


Combine all the ingredients in medium mixing bowl. Taste for seasoning.

Refrigerate covered until ready to serve.

Note: For a variation, canned jalapenos may be used, if fresh are not available.

Per serving: 247 calories; 11 g fat (1 g saturated fat; 40 percent calories from fat); 11 g carbohydrates; 5 g sugar; 145 mg cholesterol; 499 mg sodium; 25 g protein; 2.5 g fiber.