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  Grilled Margherita Shrimp & Scallops with Ginger, Jalapeno Butter  
  1/4 cup vegetable oil
1 1/2 limes (grate peel from one lime then juice the rest)
3 Tb tequila
2 Tb triple sec
1 large jalepeno, seeded, and chopped
1 tsp chili powder
1 tsp sugar
1/2 tsp salt
1 lb or more mixed shrimp (peeled to tail) and Sea (large) Scallops

1/2 stick butter, melted
1 Tb heavy cream
1 Tb onion, very finely chopped
1/2 jalepeno, very finely chopped
1 1/2 Tb very finely chopped fresh ginger

Mix together first eight ingredients to make marinade. Marinate shrimp & scallops in mixture for at least 30 minutes (a couple hours is even better..) Melt butter over medium low heat. Whisk remaining ingredients into melted butter and saute for 10 minutes. This sauce is best if it sits longer or overnight, to meld the flavors, and is then reheated.

Grill shrimp & Scallops, preferably on skewers, over fire until done (about 4-7 minutes). Do not overcook. Serve with melted ginger-butter.

  
     
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