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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've made these well-seasoned kabobs many times, even over an open fire, says Sharon Downs of Williston, Vermont. They attracted the neighboring campers. Ingredients:
1/4 cup canola oil |
1/4 cup lemon juice |
1 garlic clove, minced |
1 teaspoon dried oregano |
1 teaspoon chicken bouillon granules |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
3/4 pound uncooked large shrimp, peeled and deveined |
1/2 pound sea scallops |
1 large sweet yellow pepper, cut into 1-inch pieces |
1 large green pepper, cut into 1-inch pieces |
1 small zucchini, cut into 1/4-inch slices |
1 small yellow summer squash, cut into 1/4-inch slices |
hot cooked rice, optional |
Directions:
1. In a large bowl, combine the first seven ingredients. Divide marinade between two large resealable plastic bags. Add shrimp and scallops to one bag; place vegetables in the other bag. Seal bags and turn to coat; refrigerate for 1-2 hours.
2. Drain and discard marinade from seafood marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the shrimp, scallops and vegetables.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, 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 and basting occasionally with reserved marinade. Serve with rice if desired. Yield: 4 servings.
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