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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!
Grilled Shrimp and Scallop Skewers
Shrimp and Scallop Skewers:
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.
For the grilled corn-cilantro vinaigrette:
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.