used the Creole seasoning from Emeril's
New New Orleans Cooking, but any mild or spicy season-all
will work here. Grilling the shellfish skewered on rosemary
branches imparts the herb's distinct flavor to the flesh.
for each serving:
4 jumbo shrimp,
peeled and cleaned, tails on
3 sea scallops,
1 Tbsp. Emeril's Creole
seasoning (see below)
1 stiff, woody rosemary
branch, about 10 - 12" long, plus additional
rosemary for garnish
Emeril's Creole Seasoning (makes
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black
1 Tbsp. onion powder
1 Tbsp. cayenne
1 Tbsp. dried leaf oregano
1 Tbsp. dried leaf thyme
shrimp and scallops with seasoning. Set aside.
shrimp and scallops alternately on rosemary branch.
skewers over medium coals for 3 - 5 minutes. Turn skewers
and grill until shellfish turns opaque. Serve on skewers,
garnished with additional rosemary.