Margarita Shrimp and Scallops

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Marinade:

4 limes, juiced

2 tablespoons extra-virgin olive oil

4 tablespoons gold tequilla

1 tablespoon orange flavored liqueur (recommended: Triple Sec)

2 tablespoons finely chopped cilantro leaves

Pinch salt and freshly ground black pepper

12 (U-15) shrimp and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops

12 bamboo skewers, soaked in water for 30 minutes

Salsa:

1/4 cup pomegranate seeds

1 medium mango, peeled and flesh diced

1 tomato, seeded and diced

2 scallions, green part only, diced

1 jalapeno, seeded and diced

1 tablespoon freshly chopped cilantro leaves

1 tablespoon diced Vidalia onion

10 mint leaves, chopped

2 limes, juiced

2 tablespoons extra-virgin olive oil, plus more for garnish

1 tablespoon mirin

Pinch salt and freshly ground black pepper

Pink salt, for garnish