2-lbs. medium sized Shrimp
1 lb. Scallops
1 8oz package of button mushrooms
1 Red Bell Pepper
1 Yellow Bell Pepper
¼ Cup chopped Cilantro or Parsley
¼ Cup chopped Green Onion
½ tsp. Sea Salt
1 tsp. Granulated Garlic
2 Bay leaves
½ – 1 stick butter (depending on your taste)
1 can of Pineapple concentrate
"Smokin’ in the Dark’s “Rib Ticklin’ Tongue Tinglin’ Spicy Rub”

Peel Shrimp refrigerate and save the shells for stock.

Cube the bell peppers into 1-inch squares or chunks.  Place shrimp, scallops, mushrooms & bell pepper in a large non-reactive bowl or zip lock bag and cover completely with properly mixed pineapple juice concentrate.  Then refrigerate 8 – 24 hours.

1 – 2 hours before cooking remove all but about ¼ cup of pineapple juice and sprinkle heavily, not liberally, heavy with Smokin’ in the Dark’s “Rib Ticklin’ Tongue Tinglin’ Spicy Rub” and mix thoroughly into the shrimp, scallops, mushrooms & peppers.  Use enough that the mixture turns a light shade of pink or likely 2 – 3 tablespoons.  This is enough to give it a lightly spicy flavor, if you like it really spicy simply double or mix until the medley becomes red.  Then refrigerate another 1 –2 hours.

While this is marinating remove the shells from the refrigerator and place them in medium sauce pan with 1 cup of water and bring to boil.  Once the water starts to boil lower the temperature to a medium simmer and add the bay leaves, granulated garlic and sea salt.  Simmer until the stock is reduced to approximately ¼ cup then discard the shells and bay leaves.  Store safely until you start to grill the seafood.

Prepare your grill for medium direct heat.  Place the shrimp stock and ½ – 1 stick of butter in a small saucepan on low heat to slowly melt the butter.  Once melted whisk together.  Remove the shrimp, scallops, mushrooms and peppers from the fridge.  At this point you can skewer them or use a grill topper similar to a wok.  Place over your medium heated and turn or toss as needed until done. 

Once the shrimp and scallops are done toss immediately in the mixture of butter stock, chopped cilantro and green onion.