Shrimp, Scallops, Avocado, Chickpeas & MORE!

Grilled Scallops & Shrimp Kabobs

Ingredients

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18 Scallops*
18 Large shrimp*
½ Cup Emma olive oil*
6 Tbsp lemon juice
6 Tbsp lime juice
1 Tbsp Garlic, finely chopped
¼ tsp Lemon pepper
1 tsp Kosher salt
½ tsp Cayenne pepper
Wooden skewers

Directions

Place your shrimp and scallops in a large Ziploc freezer bag. In a bowl combine all the other ingredients and stir until mixed. Pour ¾ of the marinade into the bag with shrimp and scallops, reserve ¼ of the marinade for basting while the skewers are on the grill. Place the bag in the refrigerator and allow the shrimp and scallops to marinate for 15-30 minutes, turning the bag occasionally.
Soak your wooden skewers in water for at least 1 hour, remove and let dry on a paper towel.
Drain and discard the marinade, thread the shrimp, and scallops on to the skewers alternating between them.
Preheat your grill to medium-hot. Place the skewers on to the grill and grill each side for 3-5 minutes. Using the reserved marinade baste each side of the skewers.
Grill until your shrimp are and pink and the scallops are opaque; you should have nice grill marks on both the shrimp and the scallops.
Serve immediately.

Credit: BBQing with the Nolands

Corn Tomato & Avocado Chickpea Salad

Ingredients

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1/2 cup fresh basil, roughly chopped
1/4 cup fresh cilantro, and or parsley, roughly chopped
1 tablespoon fresh chopped chives
1 can Primo chickpeas, drained
4 ears DeMilles grilled or steamed corn, kernels removed
2 cups cherry tomatoes, halved*
2 English cucumbers, diced
1 cup cubed Saputo feta cheese
1 avocado, diced*

Vinaigrette

1/3 cup Bertolli extra virgin olive oil
1 shallot, finely chopped
2 tablespoons fresh lemon juice + the zest of 1 lemon
2 teaspoons John O Stan honey
2 tablespoons Emma red wine vinegar |
1 pinch crushed red peppers flakes
kosher salt and black pepper

Directions

1. To make the salad. Add the basil, cilantro, parsley, chives, chickpeas, corn, tomatoes, and cucumbers to a large bowl.
2. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the lemon zest, lemon juice, honey, and red wine vinegar. Season with salt, pepper, and crushed red pepper flakes.
3. Pour the vinaigrette over the salad, tossing to combine. Top the salad with avocado, and feta. Eat and enjoy!

Credit: Half Baked Harvest

Annah Kassen