Michigan's barbecue season is in full swing. If the backyard chef in your family is looking for something new, why not try some seafood kabobs? They are great for parties because the major work can be done in advance and then stored in the fridge. Just bring them out when it's time to grill and voilą.
When choosing food for this type of entree, always stay with the more solid pieces of seafood such as shrimp, yellow fin tuna, lobster, etc. The flakier pieces of fish will not hold up on the grill. Choose veggies with contrasting color to make it more appealing to the eye. To make a dozen kabobs, you'll need 12 skewers plus:
1 ea. eggplant
3 ea. portabella mushrooms, quartered
2 ea. red pepper, top removed and deseeded
2 ea. red onion, ends removed and peeled
24 ea. shrimp
2 lb. blue marlin
For the marinade:
4 cups salad oil
2 ea. lemons, cut in quarters
1 TB paprika
1 ea. med onion, thinly sliced
2 cloves garlic, chopped
2 TB lime juice
Remove the skin from the eggplant. Cut up the eggplant, red onion, red pepper, mushrooms and blue marlin into good sized chunks.
Peel and devein shrimp. There is a neat tool on the market called a "shrimper". It looks like a long, skinny hooking device. You slip it under the shell all the way to the tail, then lift up. The whole shell pops off and the mud vein is exposed and easily rinses out. It takes just a few seconds to clean each shrimp.
Using the longer skewers--either metal or wooden--assemble your kabobs threading the veggies and seafood alternately. Combine all the ingredients for the marinade, squeezing the juice from the lemons into the salad oil then throwing the quarters into the marinade as well. Mix thoroughly. Pour the marinade over the kabobs and let set in the refrigerator 8 hours.
Then fire up the barbecue and have at it. The oil in the marinade will prevent the kabobs from sticking to the grill, too. A nice crisp dry wine to serve with this is Black Silk from Australia. And as always, a good cook appreciates nature and what it has to offer.