Name: Juan's Flaming Fajitas & Cantinas Shrimp & Scallops With Pico Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound Shrimp, peeled and deveined; 1 pound Scallops; 2 cups Tomatoes, diced; 1 cup Onion, finely chopped; 1 cup Cilantro, chopped; 2 to taste Lime, juiced; 1 to taste Jalapeño, finely chopped (optional); 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 3 cloves Garlic, minced

This could very well be the ultimate seafood cocktail, served with a light-bodied sauce instead of the typical red glop. With lots of vegetables to balance the chunks of shrimp and crab, it can be served as a salad as well as a palate- and eye-pleasing appetizer.

Seafood Avocado Cocktail

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a medium bowl, combine the diced tomatoes, finely chopped onion, chopped cilantro, and jalapeño (if using).

Combine Ingredients

Add lime juice, salt, and black pepper to the mixture. Stir well and let it sit for at least 15 minutes to allow the flavors to meld.

Season

In a large skillet, heat the olive oil over medium-high heat.

Heat Olive Oil

Add the minced garlic to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the shrimp and scallops to the skillet. Season with salt and black pepper. Cook for about 3-4 minutes on each side or until the shrimp are pink and the scallops are opaque.

Cook Shrimp and Scallops

Remove the skillet from heat and combine the cooked seafood with the prepared pico de gallo. Gently toss to mix.

Combine with Pico de Gallo

Shrimp, peeled and deveined

Scallops

Tomatoes, diced

Onion, finely chopped

Cilantro, chopped

Lime, juiced

Jalapeño, finely chopped (optional)

Salt

Black pepper

Olive oil

Garlic, minced