| Chef: Robyn Fennessey | |
| Food Mood: Holiday | |
| Cuisine: Irish | |
Servings: 2-4 |
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Ingredients |
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| 1/2 lb. shrimp, 16/20 size, peeled and deveined (leave the tail on or remove) 1/2 lb. sea scallops, 10/20 size Marinade 1 pint Guinness beer 3/4 cup honey 1 Tbsp salt 1 tsp white pepper |
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Method |
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| 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. |
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Notes |
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| 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. |
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Author: ed. mat |
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