My version of a seafood skewer we had in the Latin Quarter of Paris in Sept 1999.
\nThe skewers were about 18\u201d long with 4 shrimp and a center salmon steak. Each is interspersed with a wedge of onion and round of zucchini.<\/p>\n
For the Marinade:<\/strong><\/p>\n For the Seafood & Veg:<\/strong><\/p>\n Combine the marinade ingredients<\/strong> in a small bowl. Reserve 2 TBS of the marinade<\/strong> in a separate bowl for later.<\/p>\n Pat the shrimp<\/strong> and salmon<\/strong> dry and season with kosher salt<\/strong>. Place the shrimp<\/strong> and salmon<\/strong> in a large bowl and pour the marinade<\/strong> all over. Toss to combine.<\/p>\n Cover and refrigerate for 20 to 30 minutes (do not go longer).<\/p>\n Thread the skewers: <\/strong>(If using bamboo skewers, they need to be soaked in water for at least 30 minutes first).<\/p>\n 18\u201d Skewers: Shrimp, zucchini, onion, mushroom, shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp, mushroom, onion, zucchini, shrimp<\/strong>.<\/p>\n 12\u201d Skewers: Shrimp, zucchini, onion, mushroom, salmon steak, mushroom, onion, zucchini, shrimp<\/strong>.<\/p>\n To grill on an outdoor grill:<\/strong> Preheat grill to high. Then, reduce heat to low (temperature should be somewhere between 275 to 325\u00baF). Carefully oil<\/strong> the cooking grates. Once the grill reaches the recommended temperature, add the seafood skewers<\/strong> and close the lid. Cook skewers<\/strong> for 2 to 3 minutes on each side or until no longer translucent.<\/p>\n To grill on an indoor griddle or cast-iron grill:<\/strong> Heat a dry griddle over medium-high heat until hot but not smoking. Add the seafood skewers<\/strong> and cook on one side about 3 or 4 minutes. Turn skewers<\/strong> over and cook another 2 to 3 minutes.<\/p>\n To broil:<\/strong> Adjust oven rack to be 5- to 6-inches below the burner. Place skewers<\/strong> on a lined broiler pan or half sheet pan. Broil for 3 or 4 minutes. Turn skewers<\/strong> over and broil for an additional 2 to 3 minutes.<\/p>\n Transfer the grilled skewers<\/strong> to platter and spoon the remaining marinade<\/strong> your reserved earlier over the grilled skewers<\/strong>. Add a splash of lemon juice<\/strong>. Serve immediately.<\/p>\n Leftovers: <\/strong>To store leftover grilled shrimp<\/strong>, remove it from the skewers. Store in a co9vered container in the fridge for up to 2 days. You can enjoy it cold as an appetizer or over a salad.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: per Kabob Scott Nowell My version of a seafood skewer we had in the Latin Quarter of Paris in Sept 1999. The skewers were about 18\u201d long with 4 shrimp and a center salmon steak. Each is interspersed with a wedge of onion and round of zucchini. For the Marinade: \u2153cup extra virgin olive oil zest of 2 lemons 4garlic cloves minced \u00bccup packed chopped fresh parsley 1tsp oregano 1tsp paprika \u00bdtsp coriander \u00bdtsp red pepper flakes For the…<\/p>\n\n
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