Tropical Seafood Kebabs
photo by Julesong
- Ready In:
- 4hrs 5mins
- Ingredients:
- 15
- Serves:
-
2-4
ingredients
- 1⁄3 cup pineapple juice
- 1⁄4 cup lemon juice
- 1⁄4 cup orange juice
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 teaspoons grated orange rind
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon cayenne, to taste (optional)
- 1 lb large raw shrimp, peeled and de-veined
- 1⁄2 lb sea scallops
- 1 cup melon, chunks or balls (honeydew, cantelope, etc)
- 1 cup pineapple chunk
- 1 large ripe avocado, peeled, seeded and chunked
- bamboo skewer
directions
- In large bowl or Ziploc plastic bag combine the fruit juices, soy, oil, sugar, rind, cinnamon, and cayenne (if using); add the shrimp, scallops, melon, and pineapple.
- Cover (or Ziploc) and marinate in refrigerator for at least 4 hours.
- Soak bamboo skewers in water for 5-10 minutes.
- Place shrimp, scallops, melon, pineapple, and avocado on skewers.
- Grill or broil for 3 to 6 minutes or until shrimp are pink and scallops are opaque (be careful not to overcook!), basting frequently with marinade.
- Makes 6-8 skewers, serving 2-4 (depending on how hungry you are).
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Reviews
-
Hi Jules me again lol This recipes was a ten. Everyone wanted the recipe. I broiled them but next time we will try the barbecue. I tripled the recipe and should have made more. I asked as we were eating what they would rate the recipe..it was 10's all around. Great recipe Jules, thanks for making my party a success. 2 thumbs up, and both toes.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>