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Tom's Personal Smoker and Grilling
Barbeque Web Page
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For the sauce:
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1/2 |
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cup maple syrup |
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1/4 |
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cup lime juice (juice of 2 medium limes) |
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2 |
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tablespoons seeded, chopped red finger chile pepper |
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1 |
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tablespoon chopped fresh basil |
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1 |
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tablespoon chopped fresh parsley |
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1/4 |
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teaspoon salt |
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1/4 |
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teaspoon freshly ground black pepper |
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1 |
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pound monkfish, cut into 1-inch cubes |
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6 |
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fresh apricots, cut in half and pitted |
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12 |
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raw large shrimp, peeled and deveined |
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6 |
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sea scallops |
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2 |
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tablespoons olive oil |
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1 |
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teaspoon kosher salt |
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1/2 |
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teaspoon coarsely ground peppercorns |
To make sauce: In small bowl, whisk together maple syrup, lime juice, chile pepper, basil, parsley, salt, and black pepper. Cover and store in refrigerator 1 hour or until ready to use.
Thread six 12-inch skewers with pieces of monkfish, apricot, shrimp, scallop, shrimp, apricot, and monkfish. Brush with oil. Sprinkle skewers with salt and peppercorns.
Place skewers on cooking grate. Grill 8 to 10 minutes or until scallops are opaque and shrimp are pink, turning once halfway through grilling time. To serve, sprinkle each skewer with about 1 tablespoon sauce. Pass with remaining sauce for dipping.
Makes 6 servings.
Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
