Sticky Seafood Skewers - cooking recipe

Ingredients

6 None asparagus spears, cut into 2-inch pieces
12 oz firm white fish fillets, cut into 16 pieces
4 None green onions, cut into 2-inch lengths
2 None fresh long red chili peppers, quartered crosswise
8 None medium shrimp, peeled and deveined, tails intact
1/4 cup sweet chili sauce
1 None lime or lemon, cut into 8 wedges
4 None iceberg lettuce leaves, shredded
1/2 cup small cilantro sprigs
None None FOR THE CARROT SALAD
3/4 cup store-bought Asian dressing
1 large carrot, coarsely grated
1 small cucumber, finely chopped
2 tbsp chopped salted roasted peanuts
2 tbsp chopped cilantro

Preparation

Heat a grill pan on medium heat or preheat the grill to medium-low. Thread asparagus, fish, onion, chili peppers and shrimp onto 8 skewers. Place skewers on a baking pan. Brush with sweet chili sauce. Spray skewers and lime wedges with no stick cooking spray.
Grill skewers and lime wedges for 8-10 mins, turning, until browned and cooked through.
For the carrot salad, combine all ingredients in a medium bowl.
Divide lettuce and cilantro among serving plates. Top with carrot salad, then skewers. Serve with the grilled lime wedges.