Summertime Grilling with Stevie: Grilled Shrimp and Scallop Skewers

This week's Summertime Grilling with Stevie features Kincaid Grill's chef Drew Johnson, who shared his recipe for Grilled Shrimp and Scallop Skewers with Grilled Corn-Cilantro Vinaigrette!


by Your GMAK News Team

Grilled Shrimp and Scallop Skewers
With Grilled Corn-Cilantro Vinaigrette


Shrimp and Scallop Skewers:
8ea 16/20 peeled and deveined shrimp
8ea 10/20 scallops
4 skewers (previously soaked in water)
Cooking spray
Extra virgin olive oil (for basting)
Kosher salt




Lay the shrimp and scallops onto a flat surface. Next skewer the shrimp and then a scallop after that. Continue alternating shrimp and scallops until all are skewered. Spray with cooking spray and grill over a medium heat. Be sure to baste the skewers as they are cooking with a slight amount of the olive oil. Do not use too much oil as it will cause the grill to flare up and burn the skewers. Cook for about 3 1/2 min on each side. They will be done when the shrimps are pinkish and no longer translucent. Serve with the grilled corn-cilantro vinaigrette.

Serves 2

For the grilled corn-cilantro vinaigrette:
4 ears of corn cleaned and shucked
2 shallots minced
1 bunch cilantro finely chopped
3 oz fresh squeezed lime juice
6oz extra virgin olive oil
1 tbsp honey
a few dashes of your favorite hot sauce


Grill the corn over a medium heat while basting with a slight amount of olive oil to keep the corn moist. You want to achieve some char on the corn to contribute to the flavor of the vinaigrette. Once the corn is charred and cooked through set aside and allow to cool. When cooled cut the kernels of corn away from the cob. Combine all ingredients in a mixing bowl and blend by hand. Next spoon the mixture over the top of the shrimp and scallop skewers.

Yields 1 pint of vinaigrette.