Smarter Living: Recipes


Photo: dlscods/Flickr

Toss these fresh, local ingredients on the grill, and it's sure to be a hit at your next summer barbeque! This recipe was provided by Dennis McBride, who recommends trying it over garlicky long-grain brown rice pilaf for a delicious and well-rounded meal.


  • 1 pound wild-caught or organic shrimp, peeled, with tail intact
  • 1/2 pound scallops, rinsed and cleaned
  • 2 small onions, cut into wedges4 jalapeno peppers, sliced in half and seeded (leave the stem on)
  • 2 limes, juiced
  • 3 tablespoons canola oil
  • 2 cloves garlic, minced
  • 1 teaspoon dry mustard
  • 1 tablespoon paprika
  • 1/8 teaspoon ground cardamom
  • salt and pepper to taste


  1. Combine the lime juice, oil, garlic, mustard, paprika and cardamom in a medium size bowl.
  2. Toss in the shrimp and scallops and allow to marinate for at least one hour.
  3. Thread onto skewers with onion wedges and jalapenos and season with salt and pepper.
  4. Grill for 2-3 minutes on one side, turn over and grill for another 2-3 minutes.
  5. Remove and serve with lime wedges.

Serves 2-4

last revised 8/10/2011

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