INGREDIENTS
Marinade
1/2 cup extra-virgin olive oil
2 TBSP. minced fresh basil
2 TBSP. minced flat-leaf parsley
1 TBSP. fresh minced mint
2 cloves garlic, minced
Red pepper flakes to taste
1 TBSP. fresh lemon juice
Sea salt to taste
Fish
12 large shrimp, shelled, tails on and deveined
12 large sea scallops, trimmed if needed
1 each zucchini and summer squash, cut into 1/2 inch thick slices
1 red bell pepper, seeded, cut into 1-inch squares, 1/2-inch thick
Lemon wedges for serving
DIRECTIONS
Prepare a grill over medium-high heat.
Soak 12 wooden skewers in water to cover for 30 minutes.
Marinade
Prepare marinade by combining all of the ingredients in a glass or ceramic bowl.
Stir to blend.
Add the shrimp, scallops and veggies to the bowl.
Toss to coat well and let stand 30 minutes.
Alternately thread 3 shrimp and 3 scallops on each of 4 skewers.
Alternately thread the zucchini and squash horizontally on the remaining 8 skewers, placing a piece of red pepper after each squash slice.
Oil the grill rack with a paper towel soaked with vegetable oil.
Place the vegetable skewers on the grill rack.
Cook until softened and lightly grill marked, 4 to 5 minutes on each side.
Grill the seafood skewers until the scallops are opaque and the shrimp are evenly pink, about 1 1/2 minutes on each side.
Serve immediately with lemon wedges.
Serves 4.
