Ingredients

4 wooden skewers
8 ounces yellowfin or ahi tuna
8 tiger shrimp, jumbo or larger
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon ground nutmeg
1 teaspoon ground mustard seed
1 clove garlic, crushed
1/2 cup red vinegar
1/2 lemon, juiced

1/2 orange, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Instructions

Soak the skewers in
water for at least 30 minutes so they don't burn when grilling. Cut the tuna into 2-ounce
portions, then peel and devein the shrimp. Place 1 shrimp on each skewer, and then place
the skewer through a piece of tuna long-ways and "cap" off with 1 more shrimp. In a medium
bowl, combine all of the dry herbs and the garlic. Next, add the vinegar and citrus.
Finally, slowly whisk in the oil to create a "vinaigrette" consistency. In a deep dish,
add the tuna/shrimp skewer and top with half of the marinade. Marinate for no more than 25
minutes, or else the acids will cook the fish. Season with salt and freshly ground black
pepper.
Preheat a grill or a grill pan.
Place the marinated skewers on the grill and cook to desired temperature (1 minute per
side will cook the shrimp and make the tuna medium rare).