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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Presented By: Missy Kennedy Ingredients:
24 shrimp |
12 scallops |
fresh rosemary |
1/2 teaspoon lemon juice |
emerils creole seasoning, to taste |
4 tablespoons kraft hot and spicy mayonnaise |
1/4 cup chopped onion |
french bread |
lettuce, for topping |
tomato, for topping |
Directions:
1. Skewer shrimp and scallops on the fresh rosemary stems.
2. Brush with lemon juice, sprinkle with Emeril's seasoning.
3. Grill till done.
4. When cool, remove from rosemary skewers, chop shrimp and scallops.
5. Add mayo, some of the rosemary, chopped and chopped onion.
6. Mix together.
7. Split the french bread to make a top and bottom.
8. Spread filling on one half of the toasted french bread.
9. Add lettuce and tomato if desired, place other half of bread on top.
10. To make the Emeril's Creole Seasoning: combine 2-1/2 T.
11. Paprika, 2 T.
12. salt, 2 T.
13. garlic powder, 1 T.
14. black pepper, 1 T.
15. onion powder, 1 T.
16. cayenne pepper, 1 T.
17. dried leaf oregano, and 1 T.
18. dried thyme.
19. (Recipe from foodtv. com).
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