Ingredients

• 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
• 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

Instructions

1. First preheat the grill to medium.
2. Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
3. Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!