Ingredients
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1 pouch Le Sauce & Co. White Wine Lemon Garlic Sauce
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12 Shrimp (peeled and deveined, if using frozen thaw first)(3 per skewer)
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4 big Scallops (if using frozen thaw first) slice in half- 2 halves per skewer
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4 Petite Gold Potatoes- 2 halves per skewer (8 total)
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1 Red Onion- 2 pieces per skewer, 8 total
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1 Green Bell Pepper- 2 pieces per skewer, 8 total
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Sliced White Mushrooms- 2 slices per skewer, 8 total
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Lemon Slices- 1 per skewer, 4 total
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Fresh Parsley
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Olive Oil
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Salt & black pepper
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Garlic Salt
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Paprika
Equipment:
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Cutting board
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Knife
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Metal Skewers
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Grill (cast iron skillet or oven)
Preparation
- Preheat grill, skillet, or oven to 350 degrees/medium heat.
- Halve potatoes and cut pepper and onion into 1 ½ to 2 inch pieces.
- Precook potato halves in microwave for 4 minutes to soften.
- Season shrimp and scallops with salt and pepper, garlic salt, and paprika and toss to coat evenly.
- Arrange veggies, shrimp, and scallops on skewers alternating between different veggies and seafood.
- Add skewers to grill, skillet, or oven.
- Brush each skewer with olive oil and season with salt and pepper. Cook for 5 mins.
- Flip each skewer to the other side, brush with olive oil, and season with salt and pepper and cook for an additional 5 mins. Remove from grill.
- Empty Le Saucee & Co. White Wine Lemon Garlic Sauce into small microwave-safe bowl and microwave for 30 secs. Stir.
- Brush cooked kabobs with White Wine Lemon Garlic Sauce and sprinkle with fresh chopped parsley.
- Serve with remaining warm White Wine Lemon Garlic Sauce for dipping.
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