Barbecued Seafood Skewers
- Several branches rosemary, allowed to dry overnight
- 36 plain wooden toothpicks, soaked in water at least 30 minutes.
- 12 bamboo skewers, soaked in water for at least 30 minutes
- 18 fresh medium shrimp
- 18 fresh sea scallops
- 18 very thin lemon slices
- 18 very thin lime slices
- 24 crimini mushrooms
- 12 cherry tomatoes
- Olive oil
Start the charcoal fire and lay the rosemary branches on it. Soak the skewers and toothpicks in cool water for at least 30 minutes. Use them to attach a lime slice to each scallop and a lemon slice to each shrimp.
On 6 of the skewers, thread 1 shrimp, 1 mushroom, 1 scallop, 1 mushroom, 1 shrimp and 1 tomato. On the other 6, thread 1 scallop, 1 mushroom, 1 shrimp, 1 mushroom, 1 scallop and 1 tomato. Brush generously with the oil. When the coals are ready, lay the skewers on the grill and cook 1 minute. Turn and cook the other side for a minute or two, until done. Do not mash at them or fuss with them while they are cooking! The cooking time will make the lemon and lime skins quite edible and very tasty.
Yield: 6 servings (appetizer) or 4 servings (main dish)