grind together – 2/3 black olives with 1/3 green olives, capers, anchovies. blend in olive oil [tapenade style]
grill – skewered butterfly prawns and scallops with olive oil, salt & pepper.
warm – heavy pita bread over hot grill and spread tapenade paste, top with butterfly prawn and scallop. garnish with fresh cilantro and lemon wedge drizzle. serve with pickle jalapeno
beer – mexican w/lime for those hot summers or a european pilsner
wine – chilled semillon or sauvignon blanc