Skewer of shrimp over a bed of risotto on a white rectangular plate sitting on a black table.

Shrimp and Scallop Skewers Over Lemon Risotto

Name: Shrimp and Scallop Skewer Over Lemon Risotto
Prep time: 30 min
Cook time: 10 min
Yield: 2 Servings
Cuisine: Operation BBQ Relief
Ingredients: 1 Pkg Risotto, par cooked; 1 Tbsp Butter; 1 cup Shrimp Broth; 2 Tbsp Cream; Fresh Thyme, to taste; 1 Lemon, hit in half; 5 Large Shrimp, peeled and cleaned; 5 Scallops; Extra virgin olive oil; Fresh Oregano, garnish; Operation BBQ Relief Texas SPG Rub; Cast-iron skillet; 2 Extra long wooden skewers, soaked in water

Brought to you by Operation BBQ Relief

Makes: 2 servings
Prep Time: 20 - 50 minutes
Cook Time: 8 - 20 minutes

Ingredients:

1 pkg	Risotto, par cooked
1 tbsp	Butter
1 cup	Shrimp Broth
1	Lemon, hit in half
5	Large Shrimp, peeled and cleaned
5	Scallops
Fresh Thyme, to taste
Extra Virgin olive oil
Fresh Oregano, garnish
Operation BBQ Relief^® Texas SPG Rub

Additional Items:
Cast-iron Skillet
Extra Long Wooden Skewers, soaked in water

Directions:

Preheat grill to 400°F.
Pour par cooked risotto into cast-iron skillet.
Season with Operation BBQ Relief Texas SPG Rub.
Add butter, broth and cream to the cast iron skillet.
Note: you only need enough broth to cover the bottom of the skillet.
Add fresh Thyme and lemon zest to the cast iron skillet.
Place cast iron skillet on the grill.
Place scallop into curved area of the shrimp.
Insert skewer through the shrimp and scallop. Repeat until all shrimp and scallops are on the skewer.
Drizzle extra virgin olive oil on the shrimp and scallops.
Season with Operation BBQ Relief Texas SPG Rub.
Place 1/2 of the lemon on the grill.
After a couple of minutes, flip and turn the shrimp and scallops.
When shrimp and scallops and risotto are complete, remove from the grill.
Stir the risotto and spoon into the middle of the plate.
Place the shrimp and scallops skewers on top of the risotto.
Serve and enjoy.