Meals (Shrimp 'n' Scallops Tropical Salad)

By chefbobby

Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.

Ingredients

• 2 tablespoons diced peeled mango
• 1 tablespoon diced fresh pineapple
• 1-1/2 teaspoons mango chutney
• 1-1/2 teaspoons olive oil
• 1 teaspoon rice vinegar
• 3/4 teaspoon lime juice
• Dash salt
• Dash crushed red pepper flakes
• 3 cups torn Bibb or Boston lettuce
• 1 cup chopped peeled cucumber
• 1/2 medium ripe avocado, peeled and sliced
• 2 tablespoons coarsely chopped macadamia nuts, toasted
• 1 tablespoon finely chopped red onion
• 1 tablespoon minced fresh cilantro
• 2 tablespoons canola oil
• 1-1/2 teaspoons Caribbean jerk seasoning
• 6 uncooked large shrimp, peeled and deveined
• 6 sea scallops, halved

Details

Servings 2

Preparation

Step 1

1)Place the first eight ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between two serving plates.

2)In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto two metal or soaked wooden skewers; brush with oil mixture.

3)Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink and scallops are firm and opaque. Place on salads; drizzle with dressing.