This is a Mexican inspired rendition of skewered seafood over sweets. While I don’t eat lobster and scallops on a regular basis, it’s fun to splurge once in awhile. This preparation is called “aguachile”, which roughly translates as chile water. The green sauce is made by blitzing jalapeños in the blender, which yields a brilliant colored, spicy accompaniment.

I started with 16 shrimp, 8 sea scallops and two lobster tails.

I split the lobster tails down the middle using a violent cutting action to prevent crushing the shell. The faster you go and the sharper your knife, the cleaner the cut will be.

I pulled the meat from each tail half and cleaned it under cold water. I then cut each meat piece in half, which gave me 8 pieces of lobster roughly equivalent to the size of a shrimp.

I then put together 4 skewers in the following order: shrimp, scallop, shrimp, lobster, shrimp, scallop, shrimp, lobster. I did not soak the skewers as I knew I would use the full length of each one.

I then busted out three yams/sweet potatoes.

I peeled them and roughly diced them like so.

I oiled a large piece of foil, topped it with the yams, and seasoned that with Super Radical Rib Rub.

I then packaged that up by folding the foil in half and creating a tight seal all around. I was now ready for the grill.

Well, almost ready. I seasoned them with olive oil and kosher salt before heading out to the front deck.

I placed the skewers, seasoned side down, on the grill. I grilled the shells as well with the thought that I might use them, but I ended up leaving them out when plating. You can see how the foil bag has puffed up in this picture. Make sure your foil seal is tight and your potatoes will cook quickly.

While the goods were grilling, I threw together my “aguachile” sauce. I used 1/2 bunch of cilantro, 2 jalapeños and the juice of one lime.

I placed them in the blender and added just enough water to get them going.

I seasoned with kosher salt at the end and it looked like this.

I turned the yam package once in the process as well as the skewers. Within a few minutes the skewers were looking buttery, so I pulled them off. Shortly after, the yams were done and it was time to plate.

I placed the yams on a plate, topped them with a skewer and finished with my spicy green sauce. I could have eaten 10 of these skewers. The sauce has just enough kick to keep you scarfing until the food is gone. Then you suck wind for a bit to calm the tastebuds and you reflect on what an amazing experience this meal was…

Don’t be afraid of the seafood section. Get out there and give this one a go. You’ll impress your friends, and please your tastebuds like never before. With summer on the horizon, this be sure to include this in your Culinary Quiver and smile when you do because you are…

“Keeping It Paleo!”

Your Pal,

Paleo Nick

With The Other Paleo Nick at Power Monkey Camp 3.0

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