Barbecued Seafood En Brochette

Just because Labor Day is over and the summer has been cool doesn't mean you should put that barbecue away just yet! Many people use their barbecues all year long-- even in the dead of winter, because it keeps those cooking smells out of the house.

In this recipe, en brochette means on a stick or a skewer. I prefer threading the food on the long, reusable metal ones , but you can also use the throw away wooden sticks. Both should be available in your local grocery store or food specialty shop.

This is an easy recipe that your guests will love, even if you have never been successful at cooking seafood before. The trick is to use an oil in your marinade so that the seafood does not stick to your grill! For each skewer you will need:

2 1 oz. pieces        swordfish (or try some shark!)
3 large               sea scallops
3 ea.                 shrimp (shelled and deveined)
2 ea.                 green pepper chunks
2 ea.                 onion chunks
2 ea.                 tomato chunks (optional)
                      Italian dressing for marinade
                      barbecue sauce

Alternate seafood and veggie colors on each stick when threading your food. Remember--appearance means a lot! When all of the skewers are done, then marinate them in some Italian dressing--either bottled or, preferably, your own (2 parts olive oil to 1 part vinegar plus some salt, pepper and a few herbs thrown in) for 3-4 hours, turning them occasionally in the refrigerator.

Grill over medium coals, turning frequently. Baste lightly with your favorite barbecue sauce. It only takes a few minutes to cook this entrée. Once the seafood is opaque--it is done. Be careful not to overcook or your seafood will be tough. And don't forget the wine. Because of the piquant barbecue sauce, you could serve a medium-bodied red wine like a Pinot Noir from Buena Vista. And as always, a creative cook is a good cook.