Seafood Brochettes(Serves 4) - cooking recipe

Ingredients

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

Preparation

Remove veins from prawns.
Combine cilantro, olive oil, Tabasco sauce, lime juice and white wine for marinade.
Add seafood and refrigerate 1 hour.
Thread seafood and vegetables onto skewers and barbecue or broil until done, basting occasionally with marinade. Serve over steamed rice.