Herbaceous Seafood Skewers with Garlic and Lemon
Light, luxurious, and luscious. These seafood skewers are special enough for company, yet quick and easy to prepare for a weeknight dinner.
This is the ultimate crossover meal. Kids love it because it is colorful, fun to eat, and they can help (under parental supervision) put these skewers together. Guests love it because…they just do!
When entertaining, I love grilling these skewers as our guests arrive. Hand them a glass of wine and your visitors will hang around the kitchen – in anticipation.
For a weeknight dinner, forget about skewering anything. Slice veggies, prep seafood, marinate for 5, and sauté for 8-10. In just minutes, you’ll have a great meal to enjoy. I like serving these kebobs with a crisp green salad and Aromatic Brown Rice.
Herbaceous Seafood Skewers with Garlic and Lemon
Ingredients
- 1 Zucchini sliced in 1/4 inch rounds
- 8 Cherry tomatoes
- 8 Shrimp
- 4 Scallops
Marinade
- 2/3 cup Extra virgin olive oil
- 1/3 cup Lemon juice fresh
- 1 tbsp Lemon zest
- 1 clove Garlic crushed
- 1/3 cup Parsley finely chopped
- 1 tsp Kosher Salt
- 1/2 tsp Pepper
Instructions
- Soak bamboo skewers in warm water for at least 30 minutes and for up to 3 hours. Make sure the skewers are fully submerged.
- Peel fresh shrimp, leaving the tail on (optional).
- Prepare marinade by combining olive oil, lemon juice, lemon zest, garlic, parsley, salt, and pepper. Reserve 1/4 cup.
- In two separate bowls combine seafood and veggies with marinade. Let it stand for 15-20 minutes.
- Alternately skewer shrimp, scallops, and veggies in a pattern of your choice.
- Heat a large grill pan. Grill, turning every few minutes until shrimp turns pink and scallops are opaque, approximately 8 minutes.
- Drizzle the reserved marinade over skewers and serve.
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