Name: Herbed Seafood Skewers
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1/4 cup canola oil -; 1/4 cup lemon juice -; 1 garlic clove, minced -; 1 teaspoon dried oregano -; 1 teaspoon chicken bouillon granules -; 1/2 teaspoon salt -; 1/2 teaspoon dried basil -; 3/4 pound uncooked large shrimp, peeled and deveined -; 1/2 pound sea scallops -; 1 large sweet yellow pepper, cut into 1-inch pieces -; 1 large green pepper, cut into 1-inch pieces -; 1 small zucchini, cut into 1/4-inch slices -; 1 small yellow summer squash, cut into 1/4-inch slices -; Hot cooked rice, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Herbed Seafood Skewers

1. 1/4 cup canola oil -

2. 1/4 cup lemon juice -

3. 1 garlic clove, minced -

4. 1 teaspoon dried oregano -

5. 1 teaspoon chicken bouillon granules -

6. 1/2 teaspoon salt -

7. 1/2 teaspoon dried basil -

8. 3/4 pound uncooked large shrimp, peeled and deveined -

9. 1/2 pound sea scallops -

10. 1 large sweet yellow pepper, cut into 1-inch pieces -

11. 1 large green pepper, cut into 1-inch pieces -

12. 1 small zucchini, cut into 1/4-inch slices -

13. 1 small yellow summer squash, cut into 1/4-inch slices -

14. Hot cooked rice, optional -

How to cook deliciously - Herbed Seafood Skewers

1. Stage

In a large bowl, combine the first seven ingredients. Divide marinade between two large resealable plastic bags. Add shrimp and scallops to one bag; place vegetables in the other bag. Seal bags and turn to coat; refrigerate for 1-2 hours.

2. Stage

Drain and discard marinade from seafood marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the shrimp, scallops and vegetables.

3. Stage

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink and scallops are firm and opaque, turning and basting occasionally with reserved marinade. Serve with rice if desired.