Serves 4
INGREDIENTS
8 bamboo skewers
16 jumbo shrimps (prawns) deveined and peeled
16 sea scallops
1 large mango, flesh cut into 8 cubes
Black pepper
1 teaspoon sweet paprika,
½ teaspoon crushed red pepper flakes
2 limes zested and halved
2 tablespoons chopped cilantro
1 tablespoon coconut oil
DIRECTIONS
1. On bamboo skewers, thread 4 shrimp and 1 piece of mango per skewer and 4 scallops and 1 piece of mango per skewer (making 8 skewers in total).
2. Combine paprika, crushed pepper, lime zest and cilantro then sprinkle over shrimp and scallops and rub in.
3. Heat the skillet to medium high and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze juice of 1 lime over and then remove.
4. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze juice of 1 lime over the scallops and remove.
5. Arrange on a large plate and serve.