Shelly's Recipe

SOUTHWESTERN SEAFOOD SKEWERS

Category: Kabobs/Kebobs/Skewers

4 oz fresh or frozen medium shrimp in shells, peeled and deveined, thawed
4 oz fresh or frozen sea scallops, thawed
1/2 of a medium red sweet pepper, cut into 1 inch pieces
1/2 of a medium onion, cut into wedges
1/2 of a medium zucchini or yellow summer squash, cut into 3/4 inch slices
1 tbsp canned chipotle chili peppers in adobo sauce, mashed
1 1/2 tsp lime juice and cooking oil
1 tsp brown sugar
1 clove garlic, minced
1/4 tsp salt and ground cumin
1 tbsp snipped fresh cilantro
Lime wedges

Rinse shrimp and scallops; pat dry with paper towels. On 2 long skewers alternately thread shrimp, scallops, sweet pepper, onion, and zucchini, leaving about 1/4 inch between pieces.

In a small bowl combine chipotle peppers, lime juice, oil, brown sugar, garlic, salt, and cuminutes Brush kabobs with chipotle mixture.

For a charcoal grill, place kabobs on greased rack of uncovered grill directly over medium coals. Grill for 5 to 8 minutes or until shrimp and scallops turn opaque and vegetables are crisp-tender, turning occasionally to cook evenly. Or, place kabobs on greased unheated rack of a broiler pan. Broil about 4 inch from heat for to 8 minutes, turning occasionally to cook evenly. Sprinkle kabobs with cilantro and serve with lime wedges. Serves 2