Seafood Kebabs
Per ServingSeafood Kebabs |
||
|---|---|---|
| Makes: 2 | ||
| Serving Size: 1/2 recipe | ||
| Calories | 224 | |
| Fat | 5 | g |
| Saturated Fat | 0 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 12 | g |
| Fiber | 4 | g |
| Sugars | 7 | g |
| Cholesterol | 157 | mg |
| Sodium | 314 | mg |
| Protein | 34 | g |
| Choices: Vegetable 2, Lean meat 4, Fat 0.5 | ||
- Makes: 2
- Serving Size: 1/2 recipe
Ingredients
| 2 | Tbsp. | lime juice |
| 1 | Tbsp. | olive oil |
| 1 | clove garlic, crushed | |
| 1/8 | tsp. | salt |
| 1/4 | tsp. | fresh-ground black pepper |
| 2 | tsp. | fresh snipped dill |
| 12 | large | shelled deveined shrimp (6 oz.) |
| 7 | large | sea scallops (6 oz.) |
| 1 | med. | zucchini cut into 1-inch pieces (2 cups) |
| 1 | med. | yellow squash cut into 1-inch pieces (2 cups) |
Directions
- Preheat grill or broiler.
- Mix lime juice, olive oil, garlic, salt, pepper, and dill.
- Add shrimp, scallops, and vegetables, and set aside to marinate for 15 minutes. Turn once during this time.
- Alternate vegetables, shrimp, and scallops on four skewers. Grill or broil 3 to 4 inches from the heat source for 2 1/2 minutes per side. Do not overcook the fish. Sprinkle with salt and pepper.
- Place skewers on two dinner plates, or remove seafood and vegetables from skewers onto two plates and serve.
