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Shrimp, Salmon, and Scallop Kebabs
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| Serves 4| Hands-On Time: 15m| Total Time: 15m Ingredients | |
| 16 jumbo | peeled and deveined shrimp, (raw) |
| 16 | bay scallops, (about 5 ounces) |
| 12 ounces | boneless, skinless salmon, cut into 1-inch pieces |
| 1 | lemon, cut into 4 wedges |
| 1 tablespoon | olive oil |
| kosher salt | |
| black pepper | |
| Directions If using wooden skewers, soak them in water for 15 minutes. Prepare the grill. Thread the shrimp, scallops, salmon, and lemon onto the skewers, dividing evenly. Drizzle with the oil and season with ½ teaspoon each salt and pepper. Grill, covered, until the fish is opaque throughout, 3 to 5 minutes per side. Nutritional Information Per Serving Calories 255 | |
| 11g | Fat |
| Sat Fat 2g Cholesterol 116mg Sodium 421mg Protein 35g Carbohydrate 3g | |
| 0g | Sugar |
Fiber 0g
Iron 2mg
Calcium 45mg
Quick Tip
If you have double the amount of skewers, use 2 for each kebab. This will stop the fish pieces from spinning when you turn the kebabs.
Recipe uploaded with Shop'NCook for iPhone.
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