Shrimp and Scallop Char Recipe | Las Brisas
This Grilled Shrimp and Scallop appetizer is one of Las Brisas' Chef Enrique Tayun's newest creations—a regional Mexican dish adapted to the California style.
Ingredients
- Eight tablespoons olive oil
- Twelve bacon-wrapped shrimp (see recipe)
- Twelve large scallops
- Two tablespoons blackening spice of choice
- Three-quarters-cup enchilada sauce, warmed*
- Half-cup Spicy Sriracha Aioli (see recipe)
- Twelve cilantro leaves
- One lime, cut in quarters
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