Seafood Brochettes With Shrimp Butter Recipes

Steps:

• On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes and two pieces of bacon with four pieces of fish or seafood. Brush with melted butter., Grill, covered, over medium-hot heat for 5-7 minutes or until shrimp turn pink and scallops are opaque, turning once. Combine butter and chives; serve with brochettes.

Steps:

• In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.

Steps:

• Soak the skewers in water for at least 30 minutes so they don't burn when grilling. Cut the tuna into 2-ounce portions, then peel and devein the shrimp. Place 1 shrimp on each skewer, and then place the skewer through a piece of tuna long-ways and "cap" off with 1 more shrimp. In a medium bowl, combine all of the dry herbs and the garlic. Next, add the vinegar and citrus. Finally, slowly whisk in the oil to create a "vinaigrette" consistency. In a deep dish, add the tuna/shrimp skewer and top with half of the marinade. Marinate for no more than 25 minutes, or else the acids will cook the fish. Season with salt and freshly ground black pepper.
• Preheat a grill or a grill pan.
• Place the marinated skewers on the grill and cook to desired temperature (1 minute per side will cook the shrimp and make the tuna medium rare).

Steps:

• Peel shrimp; devein. Alternately thread shrimp, grouper, and next 4 ingredients onto 8 (12 inch) skewers. Place skewers, in batches, on a lightly greased rack of a broiler pan. Broil 5 1/2 inches from heat 12 to 15 minutes or until shrimp turn pink and fish flakes easily when tested with a fork, turning and basting with Citrus-Ginger Sauce. Serve over rice.
• Sauce;.
• Combine all ingredients; stir well. (1 1/2 cups).

Steps:

• Alternate seafood pieces on skewers, allowing 2 skewers per guest. Coat well with shrimp butter and place on charcoal grill or under broiler. Cook about 2 minutes a side, depending on thickness of fish pieces, basting often with shrimp butter.