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Special Seafood Kabobs

Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.

2 ServingsPrep: 25 min. + marinating Grill: 10 min.

Ingredients

3 tablespoons canola oil
2 tablespoons white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
1 garlic clove, minced
6 ounces swordfish steak, cut into six pieces
4 sea scallops
4 uncooked jumbo shrimp, peeled and deveined
2 bacon strips, halved
1 small sweet red pepper, cut into 1-inch pieces
1 small green pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cubed fresh pineapple

Directions

In a small bowl, combine the first five ingredients. Pour 1/4 cup
into a large resealable plastic bag; add the swordfish, scallops and
shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover
and refrigerate remaining marinade for basting.
Drain and discard marinade. Wrap a bacon piece around each scallop.
On four metal or soaked wooden skewers, alternately thread the
scallops, swordfish, shrimp, vegetables and pineapple.
Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Grill seafood, covered, over medium

2 of 2

Special Seafood Kabobs (continued)

Directions (continued)

heat or broil 4 in. from the heat for 3-5 minutes on each side or
until fish just turns opaque, shrimp turn pink, and scallops are
firm and opaque, basting occasionally with reserved marinade.
Yield: 2 servings.

Nutrition Facts: 2 kabobs equals 382 calories, 20 g fat (3 g saturated fat), 110 mg cholesterol, 709 mg sodium, 15 g carbohydrate, 3 g fiber, 33 g protein.