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Basque Style Shrimp or Scallops

Ready In: 20 Minutes

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Serves 4

½ cup Fresh lemon juice
1/3 cup extra-virgin olive oil
1 tbsp minced garlic
¼ teaspoon hot pepper sauce
1/2 cup coarsely chopped fresh herbs (any combination of parsley, sage, thyme, basil, marjoram, oregano, chervil, etc.)
1 dash salt, to taste
1 dash Black pepper, coarse ground, to taste
1-1/2 to 2 lbs sea scallops or large or extra-large shrimp, peeled, deveined if desired or a combination
2 tbsp extra-virgin olive oil

Prepare a medium-hot charcoal fire or preheat a gas grill or broiler. Make sure the grill rack is clean and place it as close to the heat source as possible.
Mix together in a serving bowl the lemon juice, olive oil, minced garlic and hot pepper sauce. Toss shrimp or scallops to coat.
Place on the grill or under the broiler as close to the heat as possible. Turn the shrimp after the first side becomes pink, 2 minutes or so; turn the scallops when the first side becomes opaque, 2 to 3 minutes. Grill or broil until the second side is pink or opaque; test one of the pieces by cutting into it to make sure it is cooked through.
Mix together in a small bowl the herb mixture, salt and pepper.
Toss the hot shellfish with the herb mixture, toss gently, and serve immediately. Drizzle with remaining olive oil, as desired.