Grilled Seafood Kabobs
Yield
4 servingsPrep
12 hrsCook
8 minReady
12 hrsLow in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
large, deveined |
|
| 1 | pound |
sea scallops
fresh |
|
| 1 | pound |
mushrooms
large |
|
| 17 | ounces |
barbecue sauce
|
|
| ¼ | cup |
honey
|
|
| 4 | tablespoons |
dijon mustard
|
|
| 2 | pounds |
fruit
fresh, as garnish |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
large, deveined |
|
| 453.6 | g |
sea scallops
fresh |
|
| 453.6 | g |
mushrooms
large |
|
| 491.3 | ml/g |
barbecue sauce
|
|
| 59 | ml |
honey
|
|
| 6E+1 | ml |
dijon mustard
|
|
| 907.2 | g |
fruit
fresh, as garnish |
Directions
Combine the bar-b-q sauce, honey and mustard in a bowl and mix well.
Place alternating groups of shrimp, sea scallops and mushrooms on the skewers.
Place completed kabobs in a baking pan.
Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator.
Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring.
Baste with marinade and use a covered grill to insure snokey flavor.
Garnish with fresh fruit.
