Skewered Swordfish and Shrimp
Makes 8 servings:
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1/2-cup olive oil
1/2-cup lemon juice
1 to 2 teaspoons dried thyme,crushed
1/2-teaspoon paprika
1/4-teaspoon salt
1/8-teaspoon pepper
1-pound swordfish,skinned,cut in bite size pieces
1-pound shrimp,shelled and deveined
16-small onion wedges
1-cup green sweet pepper pieces
1-cup red sweet pepper pieces
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*1*
To make the marinade:In a medium bowl,beat the oil with
1/4 cup of the lemon juice,the thyme,paprika,salt and pepper.
*2*
Toss the swordfish and shrimp with the marinade;cover and
refrigerate for 4 hours,stirring occasionally.
*3*
Preheat the charcoal grill or broiler.
*4*
On 8 12 inch skewers,thread the swordfish and shrimp,
alternating with onion wedges and sweet pepper pieces.
*5*
To grill,place the kabobs on an uncovered grill directly
over medium hot coals for 8 to 10 minutes on each side,
turning frequently.Or to broil place the kabobs on a broiler
pan.Broil 4 inches from the heat for 8 to 10 minutes or
until the fish flakes easily and shrimp turns pink,turning
frequently.Before serving,sprinkle the kabobs with the
remaining lemon juice.
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