Shrimp ‘N’ Scallops Tropical Salad

• 2 tablespoons diced peeled mango
• 1 tablespoon diced fresh pineapple
• 1-1/2 teaspoons mango chutney
• 1-1/2 teaspoons olive oil
• 1 teaspoon rice vinegar
• 3/4 teaspoon lime juice
• Dash salt
• Dash crushed red pepper flakes
• 3 cups torn Bibb or Boston lettuce
• 1 cup chopped peeled cucumber
• 1/2 medium ripe avocado, peeled and sliced
• 2 tablespoons coarsely chopped macadamia nuts, toasted
• 1 tablespoon finely chopped red onion
• 1 tablespoon minced fresh cilantro
• 2 tablespoons canola oil
• 1-1/2 teaspoons Caribbean jerk seasoning
• 6 uncooked large shrimp, peeled and deveined
• 6 sea scallops, halved

1. Place the first eight ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between two serving plates.
2. In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto two metal or soaked wooden skewers; brush with oil mixture.
3. Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.

mango, fresh pineapple, mango, olive oil, rice vinegar, lime juice, salt, red pepper, torn bibb, cucumber, avocado, nuts, red onion, fresh cilantro, canola oil, caribbean jerk seasoning, shrimp

Taken from www.tasteofhome.com/recipes/shrimp-n-scallops-tropical-salad/ (may not work)