Seafood Brochettes(Serves 4) - cooking recipe

Ingredients

12 large shelled prawns
23 large sea scallops
2 lb. swordfish, cut into 1-inch chunks
8 pearl onions, parboiled
1 bell pepper, seeded
8 cherry tomatoes
2 c. white wine
1 c. lime juice
1/8 tsp. Tabasco sauce
1/4 c. olive oil
1 Tbsp. cilantro, chopped

Preparation

Remove the veins from the prawns.
Combine the white wine, lime juice, Tabasco sauce, olive oil and cilantro for the marinade.
Add the seafood to the marinade and refrigerate for 1 hour.