Pinchos de Cerdo con Salsa de Guayaba (Pork Skewers with Guava Sauce)

Ingredients

• Pork:
• 1 tablespoon ground oregano
• 1 1/2 teaspoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 pounds boneless pork loin, cut into 1 1/2-inch cubes
• 2 large onions, each cut into 16 wedges

• Cooking spray
• Sauce:
• 1 cup chopped commercial guava paste (about 12 ounces)
• 1/2 cup less-sodium beef broth
• 2 tablespoons fresh lime juice
• 2 tablespoons dark rum
• 1/4 teaspoon salt

Preparation

To prepare pork, combine oregano, oil, salt, and pepper in a large bowl. Add pork; stir to coat. Cover and refrigerate for 2 hours. Thread pork and onion alternately onto 16 (8-inch) skewers.

Prepare grill.

Place skewers on a grill rack coated with cooking spray, and grill 14 minutes or until done, turning occasionally. Arrange skewers on a platter; keep warm.

To prepare sauce, combine guava paste and the remaining ingredients in a small saucepan. Bring to a simmer over medium heat; cook 8 minutes or until smooth, stirring constantly. Serve sauce with pork

Caribbean Grilled Scallop Salad

12 large sea scallops(about 1 1/2 pounds)
2 teaspoons fish dry rub seasonings,
divided (such as Emeril's)
cooking spray
5 slices fresh pineapple (1/2-inch)
4 cups gourmet salad greens or mixed salad
greens
4 cups torn boston lettuce
(about 2 small heads)
1/3 cup diced peeled avocado
2 tablespoons mango chutney
2 tablespoons fresh lime juice
2 teaspoons olive oil

Prepare grill to high heat.
Pat scallops dry with a paper towel.
Sprinkle 1 1/2 teaspoons fish rub evenly
over scallops.
Coat scallops with cooking spray.
Place scallops on grill rack; grill
3 minutes on each side or until done.
Remove scallops. Add pineapple to grill
rack; grill 2 minutes on each side.
Remove pineapple from grill; chop pineapple.
Combine salad greens, lettuce, pineapple,and
avocado in a large bowl.
Chop large pieces of chutney.
Combine chutney, lime juice, olive oil,and
remaining 1/2 teaspoon fish rub in a small
bowl (add red pepper flakes, if using).
Add dressing to salad, and toss well.
Place 1 1/2 cups salad into each of 4 bowls.
Arrange 3 scallops over each salad.