Seafood on Bamboo Skewers

Seafood on Bamboo Skewers

Seafood on Bamboo Skewers
Alternate shrimps and scallops on skewers with peppers, tomatoes, mushrooms and onion. Grill outdoors while basting the kabobs with this tasty marinade.It's worth the effort!
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Makes:
4-8 servings

Ingredients
3/4 cup olive oil
1 tbsp. white wine vinegar
1 tbsp. fresh lime juice
Peel of 1 lime, grated
1 to 2 tbsp. finely chopped fresh mint
1 to 2 tbsp. finely chopped parsley
1 garlic clove, finely chopped
2 tbsp. freshly grated ginger
1 1/4 lb. sea scallops
8 skewers
2 to 3 green or yellow bell peppers cut into 1-inch pieces
32 cherry tomatoes
32 small mushrooms, stems removed
2 red onions, peeled and cut into 1-inch pieces

Methods/steps
In a large bowl whisk together 1/2 cup olive oil, vinegar, limejuice, lime peel, mint, parsley, garlic and ginger. Add the shrimp and scallops and stir to coat. Cover and refrigerate for 2 to 3 hours. If using bamboo skewers, soak them in hot water to cover for 30 minutes. Prepare a charcoal grill. Drain shrimp and scallops, reserving the marinade. Place the seafood on the skewers, alternating with the peppers, tomatoes, mushrooms and onion pieces. Brush with the remaining 1/4-cup oil. Place on a hot grill and grill 3 to 5 minutes, until done, turning frequently and brushing with the reserved marinade. Serve hot or at room temperature.
Additional Tips
Ready in 1 hour

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