shrimp , skewers , Fish , Lemon
Best for: A seafood feast on sticks — three textures, one marinade, one hot grill.
A mixed grill is how an Italian seafood restaurant shows off, and spiedini make it manageable at home: shrimp, swordfish or monkfish, and scallops share a lemon-herb marinade and cook in the same few minutes. Bay leaves between the pieces perfume the whole skewer.
Grill: Direct high heat; 475–500°F. Equipment: Grill, 8 metal or soaked wooden skewers, bowl, brush, tongs, instant-read thermometer.
Ingredients
Marinate: 30 minutes. Rest: 3 minutes. Total: 1 hour 1 minute.
Seafood and marinade
- 12 large shrimp, peeled and deveined
- 12 oz firm white fish (swordfish or monkfish), cut into 1 1/2-inch cubes
- 8 large sea scallops
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
To thread and serve
- 8 fresh or dried bay leaves
- 1 lemon, cut into wedges
- 2 tablespoons olive oil, for finishing
Directions
Whisk the olive oil, lemon juice, garlic, parsley, salt, and black pepper. Add the shrimp, fish, and scallops, toss gently, and marinate for 30 minutes.
Thread each skewer with a bay leaf between the pieces, alternating shrimp, fish, and scallops so similar pieces sit together.
Heat the grill to 475–500°F and oil the grates very well — seafood skewers stick more than meat.
Grill the skewers for 6 to 8 minutes, turning every 2 minutes, until the shrimp are pink, the scallops are golden, and the fish is opaque and flakes (145°F).
Rest the skewers for 3 minutes on a warm platter.
Brush with the finishing olive oil and serve with lemon wedges and grilled bread.
Grilling tip: Group like with like on each skewer section — shrimp finish before scallops, so a mixed order lets you pull pieces as they are done.
