Fiery Southwestern Seafood Skewers

By cmschnettler

Ingredients

• 4 ounces fresh or frozen medium shrimp in shells, peeled and deveined
• 4 ounces fresh or frozen sea scallops
• 1/2 of a medium red sweet pepper, cut into 1-inch pieces
• 1/2 of a medium onion, cut into wedges
• 1/2 of a medium zucchini or yellow summer squash, cut into 3/4-inch slices
• 1 tablespoon canned chipotle chile peppers in adobo sauce, mashed
• 1 1/2 teaspoons lime juice
• 1 1/2 teaspoons cooking oil
• 1 teaspoon brown sugar
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 tablespoon snipped fresh cilantro
• Lime wedges

Details

Servings 2
Adapted from diabeticlivingonline.com

Preparation

Step 1

Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat dry with paper towels. On 2 long skewers alternately thread shrimp, scallops, sweet pepper, onion, and zucchini, leaving about 1/4 inch between pieces.

In a small bowl combine chipotle peppers, lime juice, oil, brown sugar, garlic, salt, and cumin. Brush the kabobs with chipotle mixture.

For a charcoal grill, place kabobs on the greased rack of an uncovered grill directly over medium coals. Grill for 5 to 8 minutes or until shrimp and scallops turn opaque and vegetables are crisp-tender, turning occasionally to cook evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack directly over heat. Cover and grill as above.) Or, place kabobs on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 5 to 8 minutes, turning occasionally to cook evenly.

Sprinkle the kabobs with cilantro and serve with lime wedges. Makes 2 servings.