Barbequed Seafood Skewers- memorial Day
Several branches rosemary, allowed to dry overnight
36 plain wooden toothpicks, soaked in water at least 30 minutes.
12 bamboo skewers, soaked in water for at least 30 minutes
18 fresh medium shrimp
18 fresh sea scallops
18 very thin lemon slices
18 very thin lime slices
24 crimini mushrooms
12 cherry tomatoes
Olive oil
Start the charcoal fire and lay the rosemary branches on it.
Soak the skewers and toothpicks in cool water for at least 30 minutes. Use them
to attach a lime slice to each scallop and a
lemon slice to each shrimp.
On 6 of the skewers, thread 1 shrimp, 1 mushroom, 1 scallop, 1 mushroom, 1 shrimp
and 1 tomato. On the other 6, thread 1
scallop, 1 mushroom, 1 shrimp, 1 mushroom, 1 scallop and 1 tomato. Brush
generously with the oil. When the coals are ready, lay the skewers on the grill
and cook 1 minute. Turn and cook the other side for a minute or two, until done.
Do not mash at them or fuss with them while they are cooking!
The cooking time will make the lemon and lime skins quite edible and very tasty.
Serves 6 as a starter, 4 as a main dish.
Jenn Mom2Samantha and Tiny
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