1 pound fresh wild skinless salmon steak
1 pound jumbo shrimp deveined with shells still on
2 large garlic cloves, crushed
1/2 lemon, juiced
handful fresh basil, chopped
Extra virgin olive oil
Sea salt and black pepper
You will also need small metal skewers.
Cut salmon into equal size large chunks.
Combine add 1/2 cup extra virgin olive oil, fresh garlic, basil and lemon juice. Season with sea salt and black pepper. Add shrimp and salmon. Set aside to marinade in room temperature for 1 hour.
Assemble kebabs (refer to the picture). Brush generously with the remaining marinade. Season with sea salt and black pepper.
Preheat barbecue to high. Place kebabs on the barbecue and cook for 4 minutes on each side (8 minutes total).
Remove from the barbecue. Drizzle extra virgin olive oil and lemon juice over the top to serve.
2 comments:
Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/08/week-30-seafood-frenzy-friday.html
thank you!
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