Seafood Kebabs

Serves: 4
Total Time: 40 min
Prep Time: 30 min

Ingredients:

Marinade/Dressing
  • 1/4 cup(s) olive oil
  • 2 teaspoon(s) freshly grated lemon peel
  • 1/4 cup(s) fresh lemon juice
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) freshly ground pepper
  • 1 bunch(es) scallions, bottom ends cut in 32 pieces, remaining green chopped
  • 1 tablespoon(s) chopped fresh sage leaves or 1 tsp dried
  • 2 teaspoon(s) chopped fresh thyme leaves or 1 tsp dried
  • 1 teaspoon(s) chopped fresh rosemary leaves or 1⁄2 tsp dried
  • 16 large (about 8 oz) peeled and deveined shrimp
  • 8 ounce(s) (1-in-thick) swordfish steak, cut in 16 chunks
  • 16 small white mushrooms
Salad
  • 1 can(s) (19 oz) cannellini beans, rinsed
  • 1 large beefsteak tomato, coarsely chopped
  • 1/2 cup(s) chopped parsley
  • 1/2 cup(s) red onion


Directions:
  1. Heat outdoor grill. Have ready eight 10-in. or longer skewers (see Note).

  1. Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 Tbsp. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat. Marinate while making the salad.
  2. Put ingredients in a serving bowl. Add reserved Marinade/Dressing; stir gently to mix and coat.
  3. On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.

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