Its time to fire up the grill! When entertaining friends and family this summer try this recipe, it is easy, fast and makes a great impression. The shrimp and swordfish are skewered together after marinading in a mustard lemon thyme sauce. What is great about this dish it can be made ahead of time, it is as good at room temperature as it is hot off the grill. I am serving mine kabobs with Cucumber Herb Crunch and Russian Salad (both on the blog). Pour a crisp glass of white wine and your all set….Let’ cook!!
Shrimp Swordfish Kabobs with Lemon Mustard Thyme Marinade
Once your shrimp are cleaned and deveined marinate for an hour, the kabobs will cook in 10-15 minutes
2 lbs of shrimp (medium size) peeled and deveined
1 lb of Swordfish cut into cubes
2 tbls Dijon mustard
2 garlic cloves pressed
fresh thyme sprigs, at least 2 tbls
Salt seasoning i.e. Lawry’s Seasoned Salt or Montreal Chicken Seasoning McCormick’s to taste
fresh ground pepper to taste
-Clean, peel and devein the shrimp, cut the swordfish into bite sized cubes and add both to a bowl.
-Add, the juice of 2 lemons, the dijon mustard, garlic, thyme, salt mixture and fresh ground pepper stir well and let sit for at least 1 hour
-Skewer the shrimp and swordfish, retain the marinade
-Heat the grill, when hot ,place the kabobs on the grate, on low direct heat grill until golden on each side. The reserve marinade can be brushed on during cooking. Approximately 5 minutes per side.
-Place on a platter and serve