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–+ servings

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!
Print Recipe
Course Fish and Seafood, Seafood
Cuisine Continental
Servings 4 servings
Calories 2439.75 kcal

Ingredients
  

  • 3/4 cup(s) olive oil
  • 1 tablespoon(s) white wine vinegar
  • 1/2 floz fresh lime juice
  • 1 Peel of 1 lime, grated
  • 1 tablespoon(s) to 2 tbsp. finely chopped fresh mint
  • 1 tablespoon(s) to 2 tbsp. finely chopped fresh parsley
  • 1 garlic clove, finely chopped
  • 2 tablespoon(s) freshly grated ginger
  • 20 ounce(s) 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

Instructions
 

  • 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.
  • Ready in 1 hour.

Nutrition

Calories: 2439.75kcalCarbohydrates: 81.37gProtein: 161.64gFat: 172.31gSaturated Fat: 23.26gCholesterol: 315mgSodium: 1691.49mgFiber: 21.64gSugar: 38.1g
Keyword Tomato, Vegetables
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