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Seafood Kabobs with Bean & Tomato Salad*

Serves 4
Prep Time: 40 min

1/4 cup olive oil
2 tsp freshly grated lemon peel
1/4 cup fresh lemon juice
3/4 tsp salt
1/2 tsp freshly ground pepper
1 bunch scallions, bottom ends cut in 32 pieces, remaining green chopped
1 Tbsp chopped fresh sage leaves (or 1 tsp dried)
2 tsp chopped fresh thyme leaves (or 1 tsp dried)
1 tsp chopped fresh rosemary leaves (or 1/2 tsp dried)

16 large peeled and deveined shrimp (about 8 oz)
8-oz 1-in-thick swordfish steak, cut in 16 chunks
16 small white mushrooms

1 can (19 oz) cannellini beans, rinsed
1 large beefsteak tomato, coarsely chopped
1/2 cup each chopped parsley and red onion

1. Heat grill and have ready 8 10-inch or longer skewers. (See note below.)
2. Marinade/Dressing: Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 Tbsp. Add chopped scallion greens and herbs to mixture remaining in bowl. Add scallion pieces, shrimp, swordfish, and musrooms; stir to coat. Marinate while making the salad.
3. Salad: Put ingredients in a serving bowl. Add reserved Marinade/Dressing; stir gently to mix and coat.
4. Kabobs: On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.

Note: If using wooden or bamboo skewers, soak them in water 30 minutes to prevent scorching. Run 2 skewers side by side through the food to keep it from swiveling when turned on the grill.

Per serving: 385 cal, 31 g protein, 27 g carb, 8 g fiber, 18 g fat

Womans Day 6-15-04