Skewered Swordfish And Shrimp (Recipe)

Ingredients

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

Steps

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 boiler.

4. On eight 12-inches 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.

Tips:

If you're in a hurry, marinade the swordfish and shrimp at room temperature for 30 minutes rather than in the refrigerator for 4 hours.

To devein the shrimp: Use the tip of a knife to gently make a shallow cut along the back of each shrimp and lift out the black vein.