Barbecued Seafood Skewers With Sun Dried Tomato Basil Aio Recipe

Mix all marinade ingredients together.

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

Chill for 2-4 hrs.

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

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

To grill seafood, barbecue must be very warm.

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

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.

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

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

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

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

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

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

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

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

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

Keep refrigerated till ready to use.