HERBED SCALLOP ‘N' SHRIMP KABOBS
4 servings
- 4 (12-inch) wooden skewers
- Water as needed
- 4 to 6 ounces whole small to medium fresh mushrooms (see note)
- 1 large green pepper or sweet yellow pepper, cored, seeds removed, and cut into 1-inch squares, or 1 small green and sweet yellow pepper (see note)
- 1 medium to large sweet onion, peeled, quartered, and separated into individual pieces (see note)
- 12 ounces sea or bay scallops (see note)
- 12 ounces large shrimp, peeled, deveined, and tails removed (see note)
- 4 slices bacon, cut into 1-inch pieces
- 4 to 8 firm ripe cherry tomatoes
- ½ cup extra virgin olive oil, or 1/3 cup butter or margarine, melted
- ½ teaspoon garlic juice
- ½ teaspoon fines herbs, or Herbs de Provence, or Italian herbs or seasoning, or dried basil leaves or tarragon, or 1½ to 2 teaspoons finely snipped fresh basil or tarragon leaves
- ¼ teaspoon paprika
- Salt and freshly ground black pepper to taste
- Thin lemon wedges and sprigs of fresh parsley or basil or tarragon for garnish
Soak skewers in water to thoroughly cover for at least 30 minutes; drain well. Alternately arrange whole mushrooms, green or yellow pepper squares, onion pieces, scallops, shrimp, and bacon pieces on the skewers, dividing evenly.
In a small bowl, combine olive oil or butter, garlic juice, herbs of choice, and paprika, blending well. Brush kabobs liberally with herbed olive oil or butter mixture. Arrange kabobs on a metal rack in a broiler pan or on a grill rack of a charcoal barbecue grill or gas grill.
Broil, about 6 inches from heat source, for 3 to 5 minutes, basting kabobs occasionally; turn kabobs, liberally baste with herbed oil or butter, and continue to broil an additional 3 to 5 minutes or until vegetables are crisp tender, bacon pieces are cooked, and scallops and shrimp are opaque in color, cut easily with a fork, and browned. Or, grill kabobs on a grill rack placed at the highest level over hot coals (ash gray and very glowing) or a gas grill set at medium to high heat for 3 to 5 minutes, brushing with herbed oil or butter as previously directed; turn (over) kabobs, baste again with herbed oil or butter, and continue grilling for 3 to 5 minutes or until vegetables, bacon, scallops, and shrimp are done. Serve immediately and garnish each serving with thin lemon wedges and sprigs of parsley or basil or tarragon.
Note: May partially precook mushrooms, pepper squares, and onion pieces in boiling water to just cover vegetables for about 2 minutes, if desired; drain well.
Note: If scallops are large, may cut each in half, if desired.
Note: May butterfly shrimp, if desired. To butterfly shrimp, slit shrimp lengthwise almost through, leaving the edge of each shrimp intact; open out each shrimp flat.
