Recipe Details

Summary

Name: Seafood Kabobs

Category: Seafood

3/4 cup olive oil

1 tablespoon white wine vinegar

1 tablespoon fresh lime juice

Peel of 1 lime, grated

1 to 2 tablespoons finely chopped fresh mint

1 to 2 tablespoons finely chopped parsley

1 garlic clove, finely chopped

2 tablespoons freshly−grated ginger

1 1/4 pounds 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

In a large bowl whisk together 1/2 cup olive oil, vinegar, lime juice, 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.