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Seafood Kabobs
3
1
1
/4 cup olive oil
tablespoon white wine vinegar
tablespoon fresh lime juice
Peel of 1 lime, grated
1
1
1
2
1
8
2
3
3
2
to 2 tablespoons finely chopped fresh mint
to 2 tablespoons finely chopped parsley
garlic clove, finely chopped
tablespoons freshly−grated ginger
1/4 pounds sea scallops
skewers
to 3 green or yellow bell peppers, cut into 1−inch pieces
2 cherry tomatoes
2 small mushrooms, stems removed
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.
Seafood Kabobs
161
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