Email to Cat      

Seafood, Mixed: Skewered Greek Shellfish

Source of Recipe


The Seattle Times






List of Ingredients



• 3/4 lb. medium prawns, shelled and deveined
  
• 1/2 lb. medium scallops
  
• 1 Tbsp fresh lemon juice
  
• 2 Tbsp olive oil, divided
  
• 2 tsp chopped fresh rosemary
  
• 2 tsp chopped fresh oregano
  
• 1 large clove garlic, peeled and forced through a press
  
• 1/2 cup pitted Greek olives
  
• 1/2 lemon, cut into 8 wedges
  
• 1/8 tsp salt
  
• Freshly ground black pepper to taste
  






Instructions



1. Combine the prawns and the scallops. Whisk together the lemon juice, 1 tablespoon olive oil, the rosemary, oregano and garlic. Pour over the shellfish and marinate in refrigerator for 1 to 2 hours.
   
   
2. On 8 skewers, thread the prawns, scallops and olives tightly. Top each skewer with a wedge of lemon. If wooden skewers are used, cover the exposed ends with aluminum foil. Brush with some of the remaining tablespoon of oil and sprinkle with salt and pepper.
   
   
3. Grill on a lightly oiled grill over medium-hot coals for 3 to 4 minutes; turn the skewers and brush again with oil. Grill an additional 3 to 4 minutes. The prawns will be pink and curled.
   
   Serve 2 skewers to a person and let each person squeeze some of the grilled lemon over each portion.
   
   Makes 4 servings.