Marinate shrimp and scallops in tequila, lemon and lime zest and juices with a dash of salt.
Strain off juices and save.
Sauté shrimp and scallops in a little bit of olive oil. Remove from pan and set aside.
Add 1 can of light coconut milk and marinade to the pan and reduce. Season with salt to taste.
Add in cooked pasta of your choice to soak up the liquid a little and then return the seafood to the pan.
Serve garnished with chopped sweet peppers and chives!
Enjoy!!!
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