Chef: Robyn Fennessey
Food Mood: Holiday
1/2 lb. shrimp, 16/20 size, peeled and deveined (leave the tail on or remove)
1/2 lb. sea scallops, 10/20 size
1 pint Guinness beer
3/4 cup honey
1 Tbsp salt
1 tsp white pepper
Alternate the shrimp and scallops on the skewers until the whole skewer is full, being careful not to overload or place them too closely together.
Pour the Guinness into a mixing bowl. Wait for the foam to disappear. Stir in honey until it dissolves. Pour over shrimp and scallops skewers. Can be marinated for up to 24 hours or a minimum of 12 hours. Allow to marinate 12-24 hours.
Heat grill to high heat. Cook skewers on a heated rack for 2 minutes. Flip over; grill another 2 minutes.
Be careful not to get the shrimps and scallops too dark. If they are browning too quickly, remove from grill and place on a cookie sheet and finish in the oven 375° F until they are done.
These can be served as an appetizer or entrée–serves 2 as entrée, 4 as appetizer.
Instead of grilling, can be cooked on grill pan, or broiled on low for 2 minutes or so.