Grilled Seafood Brochette With Orange-Tarragon Vinaigrette - cooking recipe

Ingredients

1 Tbsp. orange juice
1/2 Tbsp. chopped, fresh tarragon or 1/2 tsp. dried
1 tsp. Dijon mustard
1/8 tsp. sugar
1/8 tsp. grated, fresh orange rind
1/8 tsp. grated, fresh ginger or pinch of dried
1/8 tsp. salt
1/8 tsp. pepper
3 Tbsp. olive oil
16 large, raw shrimp (about 24 to the lb.), peeled and deveined
12 sea scallops
4 orange slices (optional)
4 sprigs tarragon (optional)

Preparation

To make vinaigrette, combine the orange juice and the next 7 ingredients.
Beat in oil; reserve.