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Tailgate Tuesday: Grilled shrimp and scallops

November 17th, 2015 by GoBluBBQ

Tailgate Tuesday_Week11

Tailgate Tuesday is our weekly collaboration with Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and most of the time will be themed around that week’s opponent. Meat Church, a Dallas, Texas based BBQ joint sponsors this feature by providing their killer rubs for use in the recipes. Buy them here. Seriously, you won’t regret it.

Previously: Frog legssmoky spiced beaver nutsbuild the perfect tailgate smokerpig shotslamb shankflat iron fajitascountry style ribs with bock glazepork belly sliderssmoked bologna, smoked eggs, or visit our whole library of recipes here.

One of my favorite things to grill has always been shrimp. They are quick and easy and relatively healthy. Throw on some scallops and we have a great seafood feast. Add some Meat Church rub and we have one of the best meals of the season. Put it all on some skewers and now we have a PARTY. Everything is better on a stick (or skewer in this case).


Jumbo Shrimp (21-25 size) peeled and de-veined
Jumbo Scallops (20-30 size)
Meat Church Fajita Seasoning
Meat Church Honey Hog Rub
Lemon (cut in half)


Set grill up for high, direct heat. If you have a set of Grill Grates, get them scorching hot. If not, make sure your grates are hot and clean. While the grill is heating up, set your scallops and shrimp on paper towels and pat dry.

Once they are dry, sprinkle each scallop/shrimp with some of your favorite Meat Church Rub. I chose a mixture of Fajita and Honey Hog. It added some salty/spicy tang along with some sweetness. Double skewer the shrimp and scallops to make them easier to turn on the grill. I didn’t double the scallops and regret it. Learn from my mistake.

Trust me, the double skewering helps BIG TIME!!!!

Grilled shrimp and scallops 1-2-3-

Oil the grates with a high heat oil. Something like a grape seed or canola oil works well. Add the seafood to the grill and close the lid. Don’t go far. These do not take very long.

I also like to toss a few lemon wedges on the grill and get them a little extra smokey flavor. It also brings out some of the sugars in the lemon. This is a great flavor to add to the cooked seafood.

Grilled shrimp and scallops 4-5-6

After about three minutes per side, flip the shrimp and scallops. Let go for another two to three minutes and remove from the heat.

Serve along side the cool looking grilled lemons. Eat immediately as they start to turn rubbery if you wait too long. Squeeze some of that grilled lemon on the seafood and enjoy.

Grilled shrimp and scallops 7-8-9

This is a great appetizer or a main course. You can’t really get enough of this combo, so don’t hold back. Go Blue!!!!

Visit Meat Church to purchase their new Bacon BBQ rub or any of their other great rubs and seasonings. You can follow them on Twitter at @MeatChurch and you can also follow Joe at @mmmgoblubbq.