Mexican Blast Grill
with Shrimp & Scallops

   Ann Wilder, the owner of Vanns, developed Mexican Blast for Michael Chiarello. He uses it on elegant southwestern pizza and pasta dishes at his Tra Vigne restaurant in San Helena, California. It is also used on a delicious first course of shrimp and scallops, giving it a southwestern twist.

20 to 25 raw sea scallops
20 to 25 raw, peeled and de-veined
         (I don't bother with the peeling and de-veining)
1/2 cup Tequila
1/2 cup Triple Sec
Juice of one large lime
1 tablespoon extra virgin olive
1 tablespoon Mexican Blast
2 teaspoons Kosher salt or sea salt

Make a marinade with the Tequila, Triple Sec, lime juice, olive oil and spices. Cover the shrimp and marinate 15 minutes; add the scallops and marinate another 15 minutes. In other words, marinate 1/2 hour total. Be careful not to cook the seafood in the marinade.

Place the shrimp on a skewer with a scallop in the curve of each shrimp. Grill 3 to 4 minutes; do not over cook. The scallop is cooked as soon as you see a split forming in the meat.