|
 |
|
|
|
|
|
|
|
 |
 |
|
|
|
|
|
|
| Seafood Kabobs |
| |
| |
| Shrimp and scallops are some of the most difficult things to cook on the grill. They typically cook too fast or fall right through! Skewered seafood kabobs solve this problem. This recipe is almost a sure thing. Hint: Use water-soaked bamboo skewers to do all the work. It's too easy... as long as you keep a watchful eye on the grill. Cooking time is about 10 minutes max. But be careful. If you forget that you are the "Keeper of the Grill" you will probably end up with some mighty well done kabobs. Big bucks to spend on cat food.
|
| |
| 2 |
|
dozen large sea scallops |
|
| 1 |
|
dozen medium-large shrimp, shelled and deveined |
|
| 1 |
|
can (12 oz.) whole or quartered artichoke hearts, drained |
|
| 2 |
|
red or yellow peppers, cut into 2 inch pieces |
|
| 1/4 cup |
|
olive oil |
|
| 1/4 cup |
|
lime juice |
|
|
|
| |
| In a large bowl, combine all ingredients and toss gently. Thread scallops, shrimp, artichoke hearts and peppers alternately on bamboo skewers, reserve marinade. Lightly oil grid. Grill kabobs on uncovered grill, over medium-low, single level fire for 6 to 8 minutes or until scallops turn opaque and shrimp turn pink. Turn kabobs carefully at least twice during grilling and brush with marinade. |
|
| |
| Servings: 4 |
| Preparation time: 30 minutes |
| Cooking time: 14 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|
| |
|
|
|
|
|
|
|
|
|
