Mixed Grilled Shrimp, Scallops, Zucchini and Peppers with Papaya Salad

I have finally found a great little place to shop for seafood.  One would think living in Florida it would be easy.  The Fish Peddler was recommended by Chef Jean Pierre.  A small, friendly seafood store with a large selection of fresh, high quality seafood and many accoutrements to compliment a dish.

Like a kid in a candy store, or like me in a cookbook aisle, I wanted to buy it all!  Luckily, we were there for a purpose, a requested dinner of shrimp and scallops.  Gorgeous large Key West pink shrimp and beautiful, ivory colored jumbo scallops.  Along with the seafood, we grilled zuchini and peppers and served it all with yellow rice and a refreshing papaya salad.

Grilled Shrimp and Scallops, Zucchini and Peppers

4 servings

16 large shrimp
8 jumbo scallops – cut in half
2 medium zucchinis sliced in half and cut into bite size chunks
1 red, 1 yellow, 1 orange pepper, cut into chunks

For the marinade:

3 garlic cloves, minced
2 tablespoons tamari sauce (or soy sauce)
1/2 cup oil
1 cup pineapple juice
1/2 small red onion
1 tablespoon honey
salt & pepper

For the vinaigrette:

1/4 cup rice wine vinegar
1 tablespoon sesame oil
1/2 small red onion
2 tablespoons toasted sesame seeds
1/2 cup oil
1 tablespoon cilantro
1 tablespoon honey
salt and pepper

Combine the marinade ingredients in a small blender and emulsify well.  Set aside.  Can be made one day ahead.

Combine the vinaigrette ingredients in a small blender and emulsify well.  Set aside and can also be made one day ahead.

Devine and clean shrimp.  Cut scallops in half (if using jumbo).  Marinade seafood no longer than 1 hour prior to cooking.  Marinade zucchini and peppers in the same marinade, separate containers.

Heat a grill to medium heat.  Thread shrimp and scallops on separate skewers as shrimp will cook faster than the scallops.  Thread zucchini and pepper combined on skewers.  Grill until lightly charred and tender.  Shrimp will curl slightly and scallops should be firm to the touch.  Remove and plate to serve.  Drizzle on some of the vinaigrette.

Papaya Salad

1 large papaya, ripe, gently soft
3 limes
1 small red onion, minced
1 teaspoon ginger, minced
2 tablespoons olive oil
2 green onions, cut thin on the bias
1 tablespoon fresh mint leaves, sliced thin
salt and pepper

Peel and seed the papaya and slice into wedges.  In a small bowl, juice the limes, add the red onion, ginger and olive oil.  Mix well.  Drizzle over papaya, and gently toss.  Sprinkle on green onion and mint.  Salt and pepper to taste.  Serve immediately.