Bonefish Grill(tm) Shrimp & Scallop Skewers

Today I have a secret recipe for a healthy seafood dish served at Bonefish Grill.  Their shrimp and scallop skewers are grilled to perfection and served with a fresh and vibrant chimichurri sauce.  The skewers are then topped with a fresh mango salsa.  To complete your meal, serve your skewers with rice and your favorite steamed vegetable.

You can prepare your own mango salsa for this dish by following this recipe on our forum: Go Here


Weird $9 Teeth Whitening Trick Shocks Dentists
An Ex-dentist of 20 years has finally broken the dentists’ code and revealed a natural alternative to teeth whitening.  Learn how to get dazzling white teeth in just 7 days with this eye-opening video: Go Here

New Secret Recipe

Bonefish Grill(tm) Shrimp & Scallop Skewers 
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

8 jumbo shrimp
8 jumbo sea scallops
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
1/4 cup lemon juice (freshly squeezed)
1/2 cup warm mango salsa
flat leaf parsley (for garnish)

Chimichurri Sauce:
8 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon oregano, dry leaves
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
finely grated lemon zest from 3 lemons
4 ounces fresh lemon juice
1 bunch flat leaf parsley
1 cup olive oil

For the Skewers: Peel and devein shrimp. Remove abductor muscle from each scallop. Skewer the shrimp on one long or two short skewers so that the shrimp barely touch each other. Skewer the scallops on one long or two short skewers so that the scallops barely touch each other. Season one side of shrimp and scallops with fine sea salt and freshly ground black pepper. Brush lightly with olive oil.

Lay on grill seasoned side down. Flip over and brush seasoned side with lemon juice and olive oil. Place on the edge of grill to rest for 3 minutes.

NOTE: Make sure scallops are done, but still moist. Serve family style on a warm platter. Spoon dollops of mango salsa over skewers and garnish with parsley.

For the Chimichurri Sauce: Combine all ingredients in a food processor and pulse chop until all ingredients are about 1/8 inch in size. Add Italian parsley and pulse chop until parsley is 1/8 inch in size. Add the olive oil and blend in quickly. (Do not over blend.) Allow the sauce to marinate for 30 minutes before serving.

Serves 2

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,


PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.


1) This Protein Dissolves Cellulite
Personal trainers are left speechless after this weird trick melts cellulite without exercise or diet: Go Here

2) Learn How To Easily Make Your Own Wine.
The Complete Illustrated Guide to Homemade Wine features easy-to-follow instructions that will have you making top quality wine from the comfort of your own home: Go Here

3) The Truth About Potatoes…
Discover how one man ate 20 potatoes EVERY day, for 60 days in a row, while losing unwanted body fat and NEVER storing his favorite carbs as fat… Go Here


(Visited 22 times, 1 visits today)

1 Comment

  1. keith moose November 4, 2015 at 5:18 pm

    How long do you grill skewers before flipping and putting to side of grill to rest? first cook time?

Leave A Comment