Shrimp & Scallop Mini Kabobs on shredded Brussel Sprouts


Tis the season for grilling and this is a great summertime picnic food perfect for an outdoor party or concert.  You'll be a hit, especially when paired with a chilled Pinot Grigio.


12        jumbo shrimp raw (shelled & deveined)

1lb       large Sea Scallops (about 6)

1pint    grape or cherry tomatoes

½ c      Olive oil

1          juice of one lemon

12        brussel sprouts (Fresh and uncooked)

Salt, pepper, paprika & 1 sprig rosmary

kabob skewers: soak in water & cut in half


Marinate shrimp & scallops in 1/4c olive oil, ½ lemon juice & ½ tsp of paprika (15 minutes)

Shred the brussel sprouts and toss with remaining olive oil & lemon juice.  Salt & pepper to taste.

Arrange the skewers with 2-3 shrimp or 1 scallop and tomatoes then sprinkle with rosemary, salt & pepper.

Using a clean grill, cook skewers for 2-3 minutes each side or until shrimp is pink & cooked through.  The scallop skewers will take a minute or two longer.   Serve kabobs over greens.

Makes 12-16 mini-skewers




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