8 (6 to 8-inch) bamboo skewers

16 jumbo deveined, peeled shrimp

16 sea scallops

Salt and pepper

1 tsp. sweet paprika, 1/3 palmful

1/2 tsp. crushed red pepper flakes, eyeball it

1 lemon zested and juiced

2 T. chopped flat leaf parsley, a handful

1 T. extra virgin olive oil, 1 turn of the pan

Directions

Preheat a large nonstick skillet over medium high to high heat. On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 tsp.), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.