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8 (6 to 8-inch) bamboo skewers <\/span><\/p>\n 16 jumbo deveined, peeled shrimp <\/span><\/p>\n 16 sea scallops <\/span><\/p>\n Salt and pepper <\/span><\/p>\n 1 tsp. sweet paprika, 1\/3 palmful <\/span><\/p>\n 1\/2 tsp. crushed red pepper flakes, eyeball it <\/span><\/p>\n 1 lemon zested and juiced <\/span><\/p>\n 2 T. chopped flat leaf parsley, a handful <\/span><\/p>\n 1 T. extra virgin olive oil, 1 turn of the pan <\/span><\/p>\n Directions<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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…<\/p>\n