Note: If you use wooden skewers, presoak them in water 30 minutes to keep them from burning on the grill.

Recipe by Coastal Living July 2003

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Recipe Summary

Yield:
Makes 9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp, leaving tails on; devein, if desired.

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  • Coat 12-inch metal skewers with cooking spray. Alternately thread shrimp, grouper, salmon, snow peas, bell pepper, and pineapple on skewers. Place kebabs in a shallow dish.

  • Combine lime rind and next 7 ingredients in a small bowl; pour over kebabs. Cover and marinate in refrigerator 1 hour, turning occasionally.

  • Remove kebabs from marinade. Grill, with lid closed, over medium-high heat (350° to 400°) 6 to 7 minutes on each side or until fish flakes with a fork. (During grilling, baste occasionally with marinade.)

  • Garnish, if desired. Serve immediately.

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