Increasingly we find that many people have food allergies which we need to accommodate at the Inn. This past month we had a guest who was gluten and lactose intolerant and didn't eat red meat. I created this grilled shrimp and scallop kabob with an avocado and mango salsa to address her dietary restrictions. Paired with a wonderful coconut rice pilaf (I'll give your the recipe next month) it was a big hit with all the diners that night, so it will become a regular on the menu. Quick and easy to prepare with some sauteed vegetables it makes a colorful and delicious entree.
Marinade: 2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon grated lime peel
4 sea scallops
6 large peeled, devained shrimp
1 large mango, peeled and diced
1 medium avocado, diced
1 medium diced tomato
1/4 cup chopped red onion
1/2 jalapeno chili, seeded and finely chopped
1 tablespoon fresh lime juice
Whisk together the marinade ingedients and add salt and pepper to taste. Marinate scallops and shrimp for 1/2 hour, thread on skewers and grill about 3 minutes on each side, brushing wth reserved marinade.
Combine all ingredients well in a bowl and spoon over grilled seafood.