Ingredients

8 (6 to 8-inch) bamboo skewers
16 jumbo deveined, peeled shrimp
16 sea scallops
Salt and pepper
1 teaspoon sweet paprika, 1/3 palmful
1/2 teaspoon crushed red pepper flakes, eyeball it
1 lemon zested and juiced
2 tablespoons chopped flat leaf parsley, a handful
1 tablespoon extra virgin olive oil, 1 turn of the
pan

Directions

Preheat a large nonstick skillet over medium high to high
heat.

On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season
both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika,
crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices
over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2
teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled
and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return
pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until
caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to
serving platter along side shrimp.