Shrimp and Scallop Kabobs

I usually promote doing up recipes for company but I am wanting to be  selfish and keep this one for my beloved husband and me. Both our favourite things to devour……

• 8 scallops
• 16 large shrimp, deveined, peeled, making sure to leave last shrimp with tail on
• 2 tsp fresh lime juice
• 2 tsp. fish sauce
• 2 tsp. ginger, grated
• 8 wooden skewers, soaking in water
• 1 tbsp.oil
• 1 tbsp. parsley, finely chopped

Slice the scallops in half so you get 2 circles from each one; then in a mixing bowl, combine the scallops, shrimp, lime juice, fish sauce and ginger together and marinate for about 10 minutes.

Thread two shrimp and two pieces of scallop on each skewer. Brush with the oil and place on a preheated grill for about 2 minutes on each side. Do not over cook.

When seafood is cooked, transfer skewers to plates sprinkled with the chopped parsley and drizzle with the “Champagne Butter” and serve immediately. Perfect appetizer.

Champagne Butter

2 cups Champagne or sparkling white wine

1/4 cup grated shallot

3 tbsp. apple cider vinegar

pinch of freshly ground white peppercorns

1 cup of unsalted butter, cut into cubes and chilled

pinch of salt and pepper

In a heavy saucepan, combine all the ingredients except the butter and salt and pepper. Bring to a boil and cook until it has reduced down to about 1/4 cup and becomes like syrup. This should take about 18-20 minutes. Reduce the heat to really low and whisk in the butter, two cubes at a time, allowing to dissolve completely before adding more. This should become a creamy consistency. Keep this warm while cooking the scallops and shrimp and then plate as noted above.

Want me to share? Pass the wine and I’ll think about it….