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Sea Kabob Salad w/ Curry Vinaigrette

Source of Recipe

The Super Foods Cookbook


List of Ingredients

SALAD:
1/4 cup vinegar
2 cloves garlic, minced
3 bay leaves
6 ounces jumbo shrimp, peeled & deveined
6 ounces large sea scallops
6 ounces shark, cut into 1" chunks
3 yellow peppers, julienned

VINAIGRETTE:
2 tablespoons vinegar
1 teaspoon dijon mustard
1 teaspoon coarse mustard
1 teaspoon curry powder
2 cloves garlic, minced
1 teaspoon well rinsed capers
1/4 teaspoon black pepper


Recipe

To make the salad: in a 9x13 inch baking dish, combine the vinegar, garlic and bay leaves. Add the shrimp, scallops and shark. Toss to coat. Cover and allow to marinate for 1 hour. Thread the seafood onto skewers. Broila bout 4 inches from the heat for 3-4 minutes per side. Allow to cool for a few minutes, then transfer to a large bowl. Add the peppers.

To make the vinagirette: in a small bowl, whisk together the vinegar, dijon mustard, coarse mustard, curry powder, garlic, capers and pepper. Pour over the seafood mixture. Toss to coat. Serve immediately.