Looking for a good recipe for Shrimp and Scallops?

Here is a shrimp salad recipe I make a lot, especially in the summer. It is zesty and delicious! Every bite is a burst of flavor!

http://seattletimes.com/html/foodwine/2015993308_cajunshrimpsalad.html

Cilantro Lime Shrimp

Cilantro and lime make this simple shrimp dish outstanding – and it takes just minutes to make!

serve it over rice or with a big avocado and lettuce salad. Enjoy!

Skinnytaste.com
Servings: 6 • Serving Size: 2/3 cup • Old Points: 3 pts • Points+: 3 pts
Calories: 119 • Fat: 3 g • Protein: 19 g • Carb: 2 g • Fiber: 0 g • Sugar: 0
Cholest: 144 • Sodium: 140 (without the salt)


Ingredients:

1 1/2 pounds peeled and deveined jumbo shrimp1/4 teaspoon plus 1/8 teaspoon ground cuminKosher Salt and freshly ground black pepper2 teaspoons extra-virgin olive oil5 garlic cloves, crushed2 tablespoons lime juice (from 1 medium lime)3 to 4 tablespoons chopped fresh cilantro
Directions:

Season the shrimp with cumin, and salt and pepper to taste.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.

Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.

Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.

Fettuccine with Shrimp, Scallops, and Mussels

Recipe is on epicurious.com. It is a bit calorically...expensive... at 962 calories/serving, but you know... pasta dishes often can be. You can always just reduce any of the richer ingredients...if that's necessary to fit your goals. There are some nice veggies in this pasta recipe, which is always a bonus.

I've also made the "Linguine with Shrimp and Scallops in Thai Green Curry Sauce" on the same site, and that is delicious.