|
SEAFOOD KABOBS 20 (21/25 size count) Tiger Prawns, peeled and de-veined Marinade |
|
In a small bowl, whisk together thyme leaves, pepper and raspberry vinaigrette.
Place shrimp and scallops in a large sealable baggie. Pour marinade over seafood and place in the refrigerator for 30 minutes.
Remove seafood from marinade and brush off excess.
Season to taste with salt and pepper.
Skewer onto pre-soaked wooden skewers shrimp and scallops separately. Three per skewer.
Preheat barbeque to 375°F/190°C or medium high heat.
Lightly oil grill.
Place shrimp and scallops directly on grill and place the over hanging exposed wooden skewers on a piece of aluminum foil. Grill shrimp and scallops for 1-2 minutes per side. The shrimps will turn bright pink and will have lost their translucent colour. The scallops will have golden char marks and be slightly opaque in the center. Remove from barbeque and serve immediately.
Yield: 10 Satay sticks
|
