Hyper Combo Seafood Skewers with Fireball Glaze
A powerful combination of succulent shrimp and tender scallops, threaded onto skewers and grilled to perfection. The highlight is a smoky, sweet, and moderately spicy glaze that delivers a flavorful punch, reminiscent of a blazing projectile, complementing the delicate seafood beautifully.
Directions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 2
In a medium bowl, toss the shrimp and scallops with olive oil, smoked paprika, garlic powder, and black pepper. Ensure everything is evenly coated.
- 3
Thread the shrimp and scallops alternately onto the prepared skewers. Do not crowd them for even cooking.
- 4
Preheat your grill to medium-high heat (about 400°F / 200°C).
- 5
While the grill heats, prepare the Fireball Glaze: In a small saucepan, combine apricot preserves, apple cider vinegar, soy sauce, sriracha, and grated ginger.
- 6
Bring the glaze to a gentle simmer over medium heat, stirring occasionally, for 5-7 minutes until slightly thickened. Set aside a small portion for serving if desired.
- 7
Place the skewers on the hot grill. Cook for 2-3 minutes per side, brushing generously with the glaze during the last few minutes of cooking.
- 8
The seafood is cooked when the shrimp turn pink and opaque and the scallops are firm and opaque, with a slight char.
- 9
Remove from the grill and let rest for a minute or two before serving.
- 10
Serve immediately, perhaps with a drizzle of the reserved glaze.