Ingredients
Scale
- 4 filets (6-7 oz each)
- 16 shrimp (peeled, deveined, tail on)
- 12 scallops (depending on size)
- 2 tsp Grillin’ Shake (see recipe from link)
For the Chipotle Glaze
- 2 TBS pureed chipotles in adobo sauce
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Orange Juice
- 1/4 cup soy sauce (low sodium if desired)
- 1.5 cups white sugar
Instructions
- In a tall stock pot over medium high heat, add orange juice and pureed chipotle. Bring to a boil until slightly reduced. Add cider vinegar, soy sauce and sugar and whisk to incorporate. Bring to a boil, then reduce to a simmer while whisking (you’re pretty much going to need to whisk a lot for this or it will burn.) Continue to simmer until sauce will lightly coat the back of a spoon. Remove from heat and allow to cool.
- Soak wood skewers in water for 15 minutes. Skewer seafood, then lightly season, and replace in fridge. Season filets and set out for 30 minutes before grilling. Preheat grill, with a hot zone and medium zones. Place steaks on grill and cook for 4-5 minutes, then flip over. Flip steaks and cook for additional 3-5 minutes or until you achieve desired level of doneness. Remove steaks from grill and cover with foil to rest.
- Add shrimp and scallop skewers to grill, allowing them to cook for 2-3 minutes, then flip. Using a pastry brush, glaze seafood skewers with chipotle glaze. Cook for 2-3 more minutes or until done. Remove from grill and glaze again. Plate with steaks and serve!