Sassy Seafood Cocktail
2 Tbsp olive oil
1 lb large shrimp, shelled and deveined
6-8 large sea scallops
2 cloves garlic, pressed and minced
1 cup lime juice
2 tsp lime zest
1 medium white onion, coarsely chopped
1 serrano chile, seeded and finely chopped
1 1/2 cups roma tomatoes, seeded and chopped
1/2 cup pimento-stuffed green olives
1/2 cup cilantro, chopped
1 medium avocado (not too ripe), chopped finely (optional)
Heat olive oil in a large skillet on medium-high heat. Add garlic and heat until fragrant, ~2 minutes. Place shrimp and scallops into skillet and continue to cook until centers are opaque (it is OK to slice one to check), ~5 minutes (depending on size of scallops and shrimp). Remove from skillet and cut tails off of shrimp, reserving 4 shrimp for garnish. Slice each shrimp into 2-3 pieces (~1/2" chunks). Slice scallops in half. Place shrimp and scallops into a large bowl.
Place skillet over medium heat and add lime juice and zest. Scrape brown bits from pan into juice and allow to heat for 2 minutes. Pour lime mixture over seafood, and stir in onion and serrano chile. Cover and refrigerate for 30 minutes to marinate seafood (place the 4 reserved shrimp on top to find them with ease).
Remove large shrimp and place in a separate bowl, refrigerate until serving. Stir in chopped tomato, olives and cilantro to remaining mixture. Refrigerate for 2 hours.
To serve, stir in avocado (optional). Spoon 1 cup of mixture into each wine, martini, or margarita glass and place 1 shrimp on the side of each glass (make one small cut in each shrimp to place on rim, not all the way through). Garnish with a lime wedge.
Nutrition Info per ~1 cup: 234 calories, 7 g fat, 31 g protein, 13 g carbohydrates, 2 g fiber
Adapted from Bon Appetit May 2003