Sweet Orange Basil Skewers With Shrimp & Scallops

"A light healthy start to 2010. Fresh flavors of fresh oranges, basil, shrimp and sea scallops served over my recipe #407149. Grilled outside or inside on a grill pan makes this quick and easy. You can even broil these is you want. Light and healthy! Add some grilled veggie like zucchini or snow peas for a great light dinner."
 
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Ready In:
30mins
Ingredients:
14
Yields:
8-10 Skewers
Serves:
4-6
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ingredients

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directions

  • Marinade -- In a large baggie or ziploc bag add all the ingredients and shake well to combine. Add in the scallops and shrimp to the baggie and marinade about 30 minutes, you can go up to 1 hr, but no longer. I prefer to stay around 30-45 minutes.
  • Skewers -- Just soak in the sink, in a pan, or in a baggie. but make sure you soak at least 20 minutes in water to avoid them burning.
  • Skewers -- Do what you want! I try to do - Shrimp, basil, scallop, orange, basil, shrimp, orange, basil, scallop -- etc. there is not right or wrong. Just alternate the fresh basil (about 3 leaves per skewer); the oranges (about 3 per skewer); and the shrimp and scallops. Simply divide them up so you end up with about 6- 8 skewers. Don't worry if they are not the same, just put on what you like best. NOTE: Make sure you do not crowd the skewers. There needs to be a little room between the seafood, so they will cook evenly.
  • Grill -- Grill, or broil. Brush when you first put them on the grill with marinade - both sides, and then brush again with the marinade a couple of times as they cook. They won't take long. Watch for the scallops to be firm and the shrimp to turn pink and start to curl. Rotate a couple of times when you brush with the marinade. Only 2-3 minutes per side. Maybe 5-7 minutes is all they will take.
  • Serve -- Serve this with my recipe #407149 and your favorite vegetable. A light healthy start to the new year or pretty much any time of the year. ENJOY!

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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