An amazing summer recipe perfect for when guests are coming over.

Ingredients

• 20 large fresh or frozen sea scallops (about 1-3/4 pounds total)
• 20 large fresh or frozen shrimp (about 12 ounces total)
• 1/4 cup tequila
• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 tablespoons snipped fresh oregano
• 2 teaspoons sugar
• 2 teaspoons salt
• 4 cloves garlic, sliced
• 1/2 teaspoon paprika
• 1 1 1/4pound jicama, peeled and cut into bite-size strips (about 4 cups)
• 1 medium avocado, halved, seeded, peeled, and thinly sliced
• 1/2 cup fresh cilantro leaves
• Salt
• Ground black pepper
• Lime wedges

Directions

1. Thaw scallops and shrimp, if frozen. Peel and devein shrimp. Rinse scallops and shrimp with cold water; pat dry with paper towels. Place scallops and shrimp in a large resealable plastic bag set in a shallow dish; set aside.
2. In a small bowl stir together tequila, lime juice, olive oil, oregano, sugar, the 2 teaspoons salt, the garlic, and paprika. Set aside 1/2 cup of the tequila mixture to use in the jicama slaw. Pour the remaining tequila mixture over the scallops and shrimp. Seal bag; turn to coat scallops and shrimp. Marinate at room temperature for 15 minutes, turning bag occasionally.
3. Meanwhile, for the jicama slaw, in a medium bowl combine jicama, avocado, and cilantro. Pour the reserved 1/2 cup tequila mixture over jicama mixture. Toss to combine. Season to taste with salt and pepper. Cover and chill until serving time.
4. Drain scallops and shrimp; discard marinade. On six long skewers,* alternately thread scallops and shrimp, leaving 1/4 inch between pieces. For a charcoal or gas grill, place skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until scallops and shrimp are opaque, turning once halfway through grilling. Serve skewers with jicama slaw and lime wedges.

If using wooden skewers, soak in water for at least 30 minutes; drain before using.