For those who are not aware or food savy, shrimp and prawn are the same thing. Two different names for the same animal, with no difference in appearance or taste.
Here is something light and easy for those hot summer’s evening dinners with family or friends.
Seafood is a treat in our home, but it is something I love to grill up and serve several times during the summer months.
Here’s how I like to prepare and serve it to family and friends. Start to finish this can be ready to eat in about 1 hour prep and cooking time.
I’m using the number of 36 as a suggested amount. You can always add more depending upon the number of people you have to serve 36 should fill about 7 or 8 skewers.
36 Jumbo Tiger Shrimp (Peel and devain and butterfly) you can either leave the tails on or remove them, the option is yours.
36 White Mushroom (Stems removed)
36 Fresh Scallops
36 Cherry Tomatoes
36 cubes of Sole, or, your favorite white fish, or Tuna.
Note: (If you are really into seafood and don’t mind the expense, add some pieces of lobster to your skewer)
36 of any other fresh veggie you wish to add, peppers, or eggplant, etc.
Add salt and pepper to taste
1/4 Cup Pure Olive Oil
Juice of half a lemon, or, lime
chopped fresh Cilantro, Dried Thyme and Oregano
1 Teaspoon dried hot pepper seeds
2 cloves of garlic (finely diced)
Pre-Heat your grill to a Med-High temperature.
Preparations for Grilling:
Place all your ingredients into a bowl. Gently toss until your seafood and veggies are thoroughly covered.
Using either wooden or steel skewers is your choice. ( if using wooden skewers make sure to soak them thoroughly in water to prevent them from catching fire)
Starting with the veggie of your choice, or the seafood of your choice, alternate veggies and seafood pieces onto your skewer until skewer is full. Do this for as long as you have ingredients.
NOTE: ( keep the seasoning mixture for basting near the end.)
Grilling:Wipe your preheated grill with some olive oil or cooking oil so that your kabobs don’t stick to the grill. Lay your kabobs onto your grill.
Brush on a little of the seasoning mixture from the bowl, lightly sprinkle a little salt and pepper and let the grill do the work. After about 8-10 minutes your Kabobs should be ready to come off. Give your kabobs one more gentle brushing of your seasoning mixture and serve.
In our home we like to serve this up with a bed of either steamed or fried rice and a hot loaf of Garlic Bread.
When fresh corn is in season, nothing goes better, no matter how you choose to cook it boiled or grilled.
This dish makes a perfect summer evening entree, or it can be served as an apitizer.