The hotter the weather gets the more I crave seafood on the grill. Light yet satisfying the shrimp and scallops doused with fresh squeezed limes, chili powder and a few other spices had the perfect flavor with a subtle bite. I’m not one to waste food and when I have overripe bananas laying around I usually them into some sort of muffin, cake or pudding. Not on my ‘spring leaning’ quest; this banana jalapeno salsa was the solution and the perfect accompaniment.
I was little hungry that day–it had been a hard workout and I earned my carbs.
Skewer the shrimp and scallops; sprinkle both sides evenly with the rub mixture
Throw on a handful of apple wood chips
Grill about 2 minutes per side with a lid on
Carefully remove from the hot skewers, serve with the banana salsa, lime wedges and. . .
your favorites sides depending on whether you earned your carbs today!
Recipe & Ingredients
1 1/2 pounds fresh wild shrimp, preferably heads on
1 pound sea scallops
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1 teaspoon chili powder
1/2 teaspoon paprika
sea salt & freshly ground black pepper to taste
1 fresh lime, cut into 4 wedges
apple wood chips for smoking
2 overripe bananas
1/4 cup finely chopped yellow bell pepper
1 jalapeno, seeded and finely chopped
2 tablespoons finely chopped fresh cilantro
good pinch sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
Place the shrimp on 2 pronged skewers, place the scallops on 2 pronged skewers. Mix all the spices together and sprinkle evenly on both sides of the shrimp and scallops. Squeeze the juice of 2 of the lime wedges over the shellfish. Prepare your grill and throw on the chips. Place the skewers on the grill and cook approximately 2 minutes per side covered turning once. Times will vary depending on the size of the shrimp and scallops. Be very careful to not overcook.
To make the salsa, mash the bananas with a spoon in a small bowl; stir in the rest of the ingredients mixing well. Adjust seasonings to taste and spoon into small serving dishes.
When shrimp and scallops are done, carefully remove from the skewers and serve with the salsa and remaining lime wedges if desired.