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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a fun recipe my husband and I created for a festive Caribbean themed party last summer. These skewers are flavorful and beautiful.Christina Warren, Cedar Rapids, Iowa Ingredients:
1 pound uncooked large shrimp, peeled and deveined |
1 teaspoon minced fresh gingerroot |
2 garlic cloves, minced |
1/2 teaspoon pepper |
1 pound sea scallops |
1 teaspoon paprika |
1/2 teaspoon cayenne pepper |
1 cup cubed fresh pineapple |
1 medium mango, peeled and cubed |
1 medium pear, peeled and cubed |
4 tablespoons lime juice, divided |
1 teaspoon ground allspice |
12 serrano peppers |
1/2 teaspoon salt |
Directions:
1. In a small bowl, combine the shrimp, ginger, garlic and pepper; set aside. In another small bowl, combine the scallops, paprika and cayenne; set aside. Place the pineapple, mango, pear, 2 tablespoons lime juice and allspice in a small bowl; toss to combine.
2. On 12 metal or soaked wooden skewers, alternately thread the shrimp, scallops, fruits and serrano peppers. Drizzle kabobs with remaining lime juice; sprinkle with salt.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4-in. from the heat for 6-8 minutes or until shrimp turn pink and scallops are firm and opaque, turning occasionally. Yield: 6 servings.
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