Poolside Entertaining: Main Courses: Scallop and Shrimp Shish Kebabs
Recipe created for you by Wild Thymes Farm

Poolside Entertaining Index

Scallop and Shrimp Shish Kebabs

Serves 4

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

1 bottle Wild Thymes Tahitian Lime Ginger, Toasted Sesame Wasabi or Fresh Mango Vinaigrette*

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.