From the kitchen of Mary Ann Himmelsbach. Photography by Bill Martin
Kabobs, kebobs, or shish kabobs, no matter the preferred spelling, savory grilled kabobs are a summer favor.
1 pound fresh jumbo shrimp, shelled and deveined
1 pound fresh large scallops
1 large yellow pepper
1 medium zucchini
1 medium yellow squash
20 cherry tomatoes
1/4 cup extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon fresh basil, finely chopped
1 teaspoon minced garlic
1/2 teaspoon thyme
1/2 teaspoon paprika
1/4 teaspoon fresh cracked black pepper
In a small bowl, whisk together olive oil, lemon juice, basil, garlic, thyme, paprika and pepper and set aside. Slice zucchini and squash into 1-inch-thick pieces. Cut pepper into 1-inch strips. Meanwhile, soak wooden skewers in water and preheat the grill to medium.
Thread shrimp, scallops, and vegetables onto pre-soaked skewers. Brush kabobs generously with oil mixture and place on the grill. Cook over direct heat, turning once and basting frequently with the oil mixture until scallops are opaque and shrimp turn pink (approximately 5 minutes a side). Serve LBI style — on a Lion’s paw scallop shell (Nodipecten nodosus). Serves six.