Shrimp and Scallop Skewers
Recipe provided by Lincoln Sveda, Executive Chef
McCormick & Schmick's, CNN Center, Atlanta, Georgia
Serves 4
12 large scallops
12 large shrimp (peel & devein)
1 green bell pepper (cut into 12 pieces, 1 inch each)
1 red bell pepper (cut into 12 pieces, 1 inch each)
1 large portabella mushroom (cut into 12 pieces)
1 medium onion (cut into 1 inch pieces)
2 lemons (juiced)
½ c. soy sayce
¾ c. pineapple juice
2 Tbs. minced garlic
¼ c. olive oil
2 Tbs. sugar
Salt & pepper to taste
Skewer 3 scallops, 3 shrimp, 3 of each pepper, 3 mushroom pieces and 3 onions on each of 4 large metal skewers. Season skewers with salt and pepper.
In a small mixing bowl squeeze lemons and add soy, pineapple juice, garlic, sugar and whisk in oil.
Marinate skewers in liquid for 10 minutes prior to cooking.
Grill skewers over medium-high heat for approximately 6 minutes on each side. Brush skewers with remaining marinade while grilling.
Serve with your favorite side dishes or simply with fresh bread.
