1 pound (12) Large sea scallops you can also use 1 1/2 inch cubed mahai mahai fish (12 cubes)
12 H-E-B frozen wild brown shrimp thawed
1 amall Red onion peeled and cut into 12 wedges
1/4 cup Bertolli extra virgin olive oil
2 Tbs Lemon juice
1 tsp Lawry's® garlic salt'
1/2 tsp Lawry's® seasoned pepper'
12 Skewers metal or wooden (soak wooden skewers in water for at least 20 minutes to prevent burning)
Combine the scallops or fish cubes, shrimp, red onion, olive oil, garlic salt and seasoned pepper in a zipper bag. Gently turn the bag over several times to coat all of the shrimp & scallops. Marinate the mixture and chill for 30 minutes or until ready to grill.
Thread each skewer with a scallop or fish cube, shrimp and red onion wedge. Save remaining marinade for grilling.
Heat charcoal 30 minutes. Heat gas grill 10 minutes with lid closed. Place the skewers on the grill and cook each side for 4 minutes brushing each side with remaining marinade. Do not overcook or shrimp and fish will be tough
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