Caesar Salad with Scampi and Scallop Skewers

Ingredients

• 8 peeled scallops
• 16 large shrimp (peeled and deveined except for tail segment)
• 4 tbsp Lemon juice
• 6 tbsp Olive oil
• 2 Garlic cloves
• Salt
• pepper (ground)
• 1 romaine lettuce
• 0.5 radicchio
• 2 slices white bread
• 2 tbsp butter
• 3 tbsp white wine vinegar
• 5 tbsp olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, pat dry, and cut scallop meat horizontally in half. Skewer 4 scallop halves on a wooden skewer. Skewer 4 shrimp on wooden skewers. Mix lemon juice and olive oil, squeeze in minced garlic, season with salt and pepper.

2. 2.

   Brush the skewers with the dressing and grill over hot foil for about 6-8 minutes, turning occasionally and basting with more dressing.

3. 3.

   Wash, trim, rinse, dry, and tear romaine lettuce and radicchio into bite‑sized pieces. Toast bread cubes in hot butter until golden brown, then drain on paper towels.

4. 4.

   Whisk vinegar, oil, salt, and pepper; toss with salad. Plate the salad, sprinkle with croutons, and arrange the skewers on top.