Shrimp and Scallop Skewer Over Lemon Risotto Recipe | Blue Rhino

Ingredients

• 1 pkg Risotto, par cooked
• 1 tbsp Butter
• 1 cup Shrimp Broth
• 2 tbsp Cream
• Fresh Thyme, to taste
• 1 Lemon, hit in half
• 5 lg Shrimp, peeled and cleaned
• 5 Scallops
• Extra Virgin Olive Oil
• Fresh Oregano, garnish
• Operation BBQ Relief® Texas SPG Rub
• Additional Items:
• Cast-iron Ckillet
• 2 Extra Long Wooden Skewers, soaked in water