By Slim Man
I love grillin’. I love chillin’. This is one of my favorite grill dishes because there’s not a lot of fuss. You know what I don’t like about grillin’? When the food you’re grillin’ falls onto the charcoals. That’s why I like kabobs. When you put stuff on skewers, not only do you keep things from falling onto the charcoal, they’re a lot easier to turn over.
Just make sure you soak your skewers (if you’re using bamboo) for a while in water. If you don’t, they’ll catch fire and burn the trailer park down.
I put the vegetables on one set of skewers and the seafood kabobs on another. Why? Because the vegetables take longer. Also, when grilling, a little non-stick cooking spray helps, canola oil is best. Spray the grill, spray the kabobs, spray a little on your hair.
There are two kinds of sea scallops, dry and wet. Don’t use wet scallops, they’re soaked in chemicals and never cook right. Use dry scallops. Also…pull the little muscle off of the side of each scallop.
8 large shrimp, de-shelled and de-veined
8 sea scallops
1/2 Spanish/purple onion
1 yellow bell pepper
8 cherry tomatoes
3/4 cup cream sherry
1/4 cup extra virgin olive oil
1 tablespoon each of fresh grated ginger, fresh minced garlic, fresh chopped thyme
Salt and pepper
For the marinade…
Combine the sherry, the olive oil, the garlic, ginger, thyme and hot sauce (to taste) and some salt and pepper (to taste) and mix it up.
For the vegetable kabobs…
Cut the Spanish onion and the yellow bell pepper (remove the stems and seeds) into pieces that are about the same size as your cherry tomatoes.
Take a piece of onion, put it on the skewer, followed by a cherry tomato and a piece of yellow bell pepper. Then add another piece of onion, a tomato, and a piece of pepper. Make four skewers.
For the seafood kabobs…
Take a shrimp. Pierce it with a skewer, going through the bottom of the shrimp, and then through the top. Then add a scallop. Then a shrimp. Then a scallop. That’s one skewer. Make four. Put the seafood and vegetable skewers in a large pan, and drizzle half the marinade over them, and refrigerate for an hour or so. Then take them out of the fridge.
Heat up your grill. When it’s hot, add the 4 vegetable kabobs. Cook for 5 minutes or so, and then turn over. Then put the seafood kabobs on the grill. Cook for 4 minutes or so.
While the seafood kabobs cook, take the other half of the leftover marinade and reduce in a pan over medium-high heat for a few minutes.
When the seafood kabobs have cooked for 3 or 4 minutes, turn over. Cook for another 3 or 4 more minutes, until done. The seafood and the vegetable kabobs should be done around the same time. Remove to a platter, drizzle with the reduced marinade, and…