Brochetas de marisco a la parrilla

Ingredientes

• 1 lb shrimp (peeled and deveined, fresh or thawed frozen)
• 1 lb scallops (preferably dry-packed for better texture)
• 1 red bell pepper (adds sweetness and color)
• 1 zucchini (for a fresh crunch)
• 2 cloves garlic (minced, for aromatic depth)
• 1/4 cup olive oil (use good quality for flavor)
• 1 juice of 1 lemon (adds brightness)
• 1 tsp paprika (smoky goodness)
• Salt and pepper (to taste, essential for enhancement)
• Fresh parsley (for garnish)

Preparación

1. 1

   --- Preparation ---

2. 2

   If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill. If you have metal skewers, skip this step.

3. 3

   Cut the red bell pepper and zucchini into bite-sized pieces that will easily cook alongside the seafood.

4. 4

   In a bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, salt, and pepper to create the marinade.

5. 5

   In a separate bowl, combine the shrimp and scallops. Pour half of the marinade over the seafood, tossing gently. Let it sit for about 10 minutes while preparing the skewers.

6. 6

   --- Assembly and Cooking ---

7. 7

   Thread the shrimp, scallops, bell pepper, and zucchini onto the skewers in alternating patterns.

8. 8

   Preheat your grill to medium-high heat, then place the skewers on the grill and cook for about 5 minutes on each side.

9. 9

   Once cooked through (the shrimp will be pink and opaque, and the scallops will be firm), remove them from the grill.

10. 10

    Drizzle with the remaining marinade and sprinkle with fresh parsley before serving.