Grilled Shrimp and Scallops with Margarita Butter

12  Jumbo shrimp, peeled and deveined, tails left on
12  Large scallops, rinsed and side muscles removed
1  Tbsp. prepared chili powder (such as Fiesta, Spice Islands, or McCormick’s)
2  Tbsp. olive oil
Salt and pepper to taste

Heat grill to about 450° F and oil grate.

Season shellfish with chili powder, salt, and pepper.

Brush with olive oil.

Grill on each side for 5 to 6 minutes.

Margarita Butter:

1  Tbsp. olive oil
1/2  Cup diced red onion
1/2  Cup white wine
1/2  Cup heavy cream
2 sticks unsalted butter, cut into cubes
1 Shot (3 tablespoons) tequila
Juice of 1 lime
Salt and pepper to taste

Heat a small saucepan over medium-high heat and add olive oil.
Add onion and cook until translucent.

Deglaze pan with white wine and reduce by half. Add cream, lower heat, and reduce by half.

Stir in butter a bit at a time until all is used and sauce is thickened.

Stir in tequila and lime juice. Season with salt and pepper.

It is up to you to make your sides, like sweet taters and such.

Drizzle your margarita butter around it all.


About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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