| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Seafood Kebabs

2 dozen large sea scallops

1 dozen medium shrimp, shelled and deveined

1 (8 1/2-ounce) can whole small artichoke hearts, drained

2 red or yellow bell peppers, cut into 2-inch pieces

1/4 cup olive or vegetable oil

1/4 cup fresh lime juice

Salt and freshly ground pepper to taste

Wooden skewers soaked for 15 minutes in water

1. In a large bowl, combine all ingredients and toss gently.
2. Thread scallops, shrimp, artichoke hearts and peppers alternately on skewers; reserve marinade.
3. Preheat barbecue or gas grill. Oil grilling rack, and adjust height to about 6 inches from heat.
4. Grill kebabs over low heat 6 to 8 minutes or until scallops turn opaque and shrimp turn pink. Turn kebabs carefully at least twice during grilling and brush with marinade.

Makes 6 servings.