Fennel-Crusted Seafood on Skewers
- Peel shrimp, leaving end of tail segments attached. Place shrimp and scallops in 9- x 13-inch glass or ceramic baking dish; season generously with salt and pepper. Combine olive oil, wine, bread crumbs, fennel tops, fennel seeds and orange zest; sprinkle evenly over seafood. Thread seafood onto six or eight 12-inch skewers: arrange in single layer in dish.
- Preheat grill to medium-high heat; grease grate well. Grill skewers, with lid closed for 2 to 3 minutes per side or until sizzling and scallops are opaque in center.
Tip: If desired, you can also broil the skewers on a baking sheet instead of grilling them.
Recipe Provided by Chef Sharon Sanders
Ingredient: Fish & Seafood
Cooking Method: Grill
World Cuisine: Greek
Product: Olive Oil