Seafood Kebabs - cooking recipe

Ingredients
    2 (6 oz.) pieces center-cut salmon fillet (about 2 3/4 lb.), skinned
    12 medium shrimp (about 1/2 lb.), shelled, leaving the last joint and the tail intact
    12 sea scallops (about 3/4 lb.), rinsed and patted dry
    1/2 c. firmly packed dark brown sugar
    1/2 c. fresh lemon juice
    dill sprigs for garnish
    lemon wedges (if desired)
Preparation
    In a shallow dish, let six 12-inch wooden skewers soak in water to cover for 2 hours and let them drain on paper towel.
    Cut each salmon fillet crosswise into six 1-inch thick slices.
    Discard any small bones and beginning with the thicker end of each slice, roll the slice into a coil.
    Thread one of the shrimp and one scallop onto a skewer, add 2 salmon coils and add another scallop and shrimp.
    Make 5 more kebabs with remaining shrimp, scallops and salmon coils in same manner.
    Can be prepared and chilled for several hours.
    In a small bowl, stir brown sugar and lemon juice. Salt and pepper the kebabs; brush with brown sugar mixture and grill over glowing coals, basting often for 4 to 5 minutes on each side until salmon just flakes and shrimp are pink and firm.
    Brush with remaining brown sugar mix.
    Garnish with lemon wedges and dill sprigs.

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