The spice mixture comes from my late father-in law, Mike Matticola -- "Uncle Mike" to the many people who knew and loved him. It's simple, yet perfectly balanced, and makes a great dry rub for meats, too. (BTW, the original recipe calls for a whole tablespoon of cayenne, which makes it quite fiery, so start with a teaspoon instead. It's easy to add more heat, but it's hard to subtract it!)
The spice mix makes a generous amount; store it in an airtight jar and you'll have plenty on hand for next time.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 - 6 Servings
- 1 1/2 lb uncooked large or extra large shrimp, peeled and deveined
- 1 lb bay scallops
- 2 Tbsp olive oil
- Uncle Mike's Spice Mix: 2 1/2 Tbsps Paprika
- 2 Tbsps salt
- 1 Tbsp black pepper
- 1 Tbsp onion powder
- 1 Tbsp dried oregano, crushed
- 1 Tbsp dried thyme, crushed
- 1 tsp cayenne pepper (or more to taste)
In a separate bowl, combine the spice ingredients thoroughly.
Thread alternating shrimp and scallops on skewers. Liberally sprinkle both sides with spice mixture. (There will be extra spice mix; store it in an airtight jar for next time)
Grill over high heat until shrimp and scallops are just opaque and spices are lightly colored (about 1 minute per side.)
Makes 4 - 6 servings of Grilled Shrimp and Scallops Skewers with Uncle Mike's Spice.