Barbecued Seafood Skewers With Sun Dried Tomato Basil Aio Recipe

1. 1

   Mix all marinade ingredients together.

2. 2

   Cut swordfish or possibly salmon into 1-inch cubes, and add in all seafood to marinade.

3. 3

   Chill for 2-4 hrs.

4. 4

   Divide seafood into 6 portions and alternate shrimp, scallops, swordfish or possibly salmon till skewer is filled (about 6 oz each skewer).

5. 5

   If you use wooden skewers, soak in water for 2 hrs before adding seafood.

6. 6

   To grill seafood, barbecue must be very warm.

7. 7

   Season each skewer with salt and cook for about 4 min on each side.

8. 8

   Divide vegetable salad proportionately on 6 plates, place skewer on top of salad, drizzle part of the aioli over seafood, and serve the rest on the side.

9. 9

   Grilled Vegetable Salad:Cut onions, carrots, zucchini, and eggplant in half lengthwise.

10. 10

    Cut bell pepper in half and remove seeds, cut fennel in 1/2 -inch thick slices.

11. 11

    Mix all vegetables with salt, pepper, and 1/2 c. extra virgin olive oil.

12. 12

    Place on warm barbecue and grill till tender and brown (some vegetables may take longer than others).

13. 13

    Remove from grill, cold, and cut into 1-inch pcs.

14. 14

    Cut tomatoes in 1/2-inch cubes and add in to vegetables.

15. 15

    Mix vegetables with garlic, freshly minced herbs, cumin, the remaining extra virgin olive oil, and balsamic vinegar.

16. 16

    Sun-Dry Tomato Basil Aioli:In a food processor, puree sun-dry tomatoes, basil, and garlic with balsamic vinegar.

17. 17

    Slowly add in extra virgin olive oil and season with salt and pepper.

18. 18

    Keep refrigerated till ready to use.

No additional tips available.