Poolside Entertaining: Main Courses: Scallop and Shrimp Shish Kebabs
Recipe created for you by Wild Thymes Farm
Scallop and Shrimp Shish Kebabs
12 large scallops
12 large shrimp, peeled and de-veined
2 red bell peppers, cut into 1-inch cubes
2 yellow bell peppers, cut into 1-inch cubes
1 package baby portobello mushrooms, cut into quarters
1 lb. fresh asparagus, cut into 1 inch pieces
4 large skewers or 8 medium sized skewers
Assemble skewers, alternating seafood and vegetables. Place skewers flat in a shallow baking dish. Pour Wild Thymes Tahitian Lime Ginger Vinaigrette over skewers and marinate for 1 hour. Grill for 5-7 minutes on each side, until vegetables are tender and shrimp are pink. Serve over Jasmine rice.
* Any Wild Thymes Vinaigrette can be substituted.