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.