take your choice of favorite seafood, large shrimp, scallops,lobster meat, or swordfish chunks will work just great, and skewer them along with onions, cherry tomatoes, mushrooms and any other of your favorite veggies if desired. I soak them in lemon juice, barbeque sauce, and bourbon for an hour or two before grilling them over a hot coal. I also like to baste them with leftover marinate and butter as they grill. On a hot grill it shouldn’t take more than a few minutes on each side, be careful not to overcook as seafood will be dry and loose flavor.
Serve over wild rice with sides of pickled herring in sour cream and onions, and marinated wild mushrooms. A nice full bodied hand crafted beer will round this treat out.
Filed under: Recipes
