Seafood Kebabs Barbecue Cookery
2 tbsp. fresh lemon juice
2 tbsp. olive oil
2 cloves garlic, minced
1 tbsp. minced fresh rosemary leaves
1/4 tsp. pepper 		1/2 lb tuna,swordfish, or salmon steak
8 large shrimp, peeled and deveined
8 sea scallops
salt and lemon wedges

In a small bowl, whisk together lemon juice, oil, garlic, rosemary and pepper; set aside. Remove any skin and bones from the fish steak; pat dry with paper towels. Cut fish into 1 inch cubes. Rinse shrimp and scallops under cold running water; pat dry. Thread fish, shrimp and scallops alternately onto 4 skewers; place kebabs in a 11"x7" baking dish. Drizzle lemon juice mixture evenly over kebabs. Refrigerate, covered up to 45 minutes, turning occasionally. Preheat BBQ to med-high. Remove kebabs from marinade; place on oiled BBQ grill; grill 3 to 4 minutes, turning often and brushing with any remaining marinade until fish is opaque and shrimps are pink. Sprinkle lightly with salt and garnish with lemon wedges before serving.

Serves 4.

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