Southwestern Spiced Shrimp & Scallops

Makes 4 entrée servings or 16 appetizer servings

Ingredients

1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon basil
1/2 teaspoon ground coriander
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
16 extra large (16-20 count) shrimp (peeled, leaving on tail shell, deveined)
16 large sea scallops
2 tablespoons extra virgin olive oil
fresh lemon or lime wedges

Instructions

1. Place the cumin, chili, basil, coriander, oregano, paprika, salt, and pepper in a small bowl and stir to combine - there will be about 2 tablespoons. Soak four 10-inch wooden skewers in water for 10 minutes.
2. Rinse the shrimp; drain. Place on a triple thickness of paper towels and pat dry. Remove tough muscle (also called "foot" - this attaches the scallop to its shell) from the side of each scallop. Rinse the scallops; drain. Place on a triple thickness of paper towels and pat dry. Transfer shrimp and scallops to a bowl. Drizzle with olive oil and stir/toss gently to coat completely. Sprinkle with spice rub, stir/toss gently to coat. Thread shrimp onto wooden, putting the skewer through the tail end to the "head", 4 shrimp per skewer (this keeps them from curling when heated).
3. Preheat the Cuisinart® Griddler® in the open griddle position to 425°F. When hot, arrange the skewered shrimp evenly on one side of the griddle. Arrange the scallops evenly spaced on the other side. Grill the shrimp until firm and pink, about 2-3 minutes per side. Grill the scallops until firm and browned, about 2 minutes per side. Remove immediately. Garnish with fresh lemon or lime wedges to serve.

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