3/4 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh lime juice
Peel of 1 lime, grated
1 to 2 tablespoons finely chopped fresh mint
1 to 2 tablespoons finely chopped parsley
1 garlic clove, finely chopped
2 tablespoons freshly-grated ginger
1 1/4 pounds sea scallops
2 to 3 green or yellow bell peppers, cut into 1-inch pieces
32 cherry tomatoes
32 small mushrooms, stems removed
2 red onions, peeled and cut into 1-inch pieces
In a large bowl whisk together 1/2 cup olive oil, vinegar, lime juice, lime
peel, mint, parsley, garlic and ginger. Add the shrimp and scallops and stir
to coat. Cover and refrigerate for 2 to 3 hours. If using bamboo skewers, soak
them in hot water to cover for 30 minutes. Prepare a charcoal grill.
Drain shrimp and scallops, reserving the marinade. Place the seafood on
the skewers, alternating with the peppers, tomatoes, mushrooms and onion pieces.
Brush with the remaining 1/4 cup oil. Place on a hot grill and grill 3 to 5
minutes, until done, turning frequently and brushing with the reserved marinade.
Serve hot or at room temperature.
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