Shrimp and Scallop Kabobs

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Peewee and Crenelle Kabobs are what Season grilling is all nigh.  Burned and lidded with a confection and zesty flavouring chile sauce perfect for serving as an appetiser, take, or primary education.

We object to grille all Season abundant and making shish kabobs are one of my lover things to wee and grille.  If you are a shish kabob fan you should also try these Cattle Shish Kabobs, Cloying and Acetous Chicken Kabobs, or these Honey Flavourer Statesman Enwrapped Volaille Kabobs that you can alter in the oven.

Shrimp and Scallop Kabobs

Shrimp and Scallop Kabobs are what Summer grilling is all about.  Cooked and topped with a sweet and zesty garlic chile sauce perfect for serving as an appetizer, side, or main course.

INGREDIENTS:

• 1 lb fresh or frozen scallops (thawed)
• 1 lb shrimp fresh or frozen (thawed) tails on or off
• 1 zucchini, sliced about 1/4 in thick
• 1 red onion, sliced into 1 in pieces
• 5 metal or wooden skewers

FOR GARLIC CHILI SAUCE:

• Zest of 1 large orange and juice
• Zest of 1 lime and juice
• 3 tbsp canola oil
• 4 tsp minced garlic
• 1-1/2 tsp chili paste
• 1-1/2 tsp fresh grated ginger
• 2 tbsp light brown sugar
• 1 tsp garlic salt
• 1 tsp pepper

DIRECTIONS:

1. Preheat grill to 450 degrees and spray with nonstick grilling spray.
2. Thread skewers with shrimp, scallops, zucchini, and red onions.  Repeat until all skewers have been made.
3. In a small bowl whisk together all ingredients for the garlic chili sauce.  Brush over skewers and place them on hot grill.
4. Grill with lid open for 4-5 minutes, turning once to cook evenly.  Baste with sauce after turning.
5. Remove from grill and baste with a little more sauce (optional) and serve.

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