Shrimps and scallops kebabs with coriander pesto

Makes 4-6 servings..

  • 2 lb of colossal shrimps (13-20 per pound count)
  • 2 lb large scallops (25-30)
  • ¼ cup olive oil
  • 2 tbsp chopped garlic in oil
  • 1-2 tbsp fresh lemon juice
  • Coriander pesto
  1. Soak wooden skewers in water for at least 30 minutes
  2. Thread shrimp alternalively with scallops, aiming at 3 shrimp per 2 scallops on one skewer
  3. in shallow glass dish combine garlic, olive oil and lemon juice
  4. add kebbabs, turn to coat
  5. cover and marinate i refridgerator for 1-2 hours
  6. let return to room temperature before cooking
  7. on greased grill over medium-high heat cook kebebs for 3-4 minutes per side, or until scallops nicely brown and shrimp opaque. Do not overcook!
  8. serve with Coriander pesto

 

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