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Grilled Antipasto

fast.grill's picture
Ingredients
  Steak sauce 2⁄3 Cup (10.67 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Dried basil leaves 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Scallops 2⁄3 Pound (16 medium size)
  Shrimp 3⁄4 Pound, shelled and deveined (16 medium size)
  Mushrooms 12
  Thinly sliced ham 2 Ounce
  Thinly sliced cooked roast beef/Ham 2 Ounce
  Eggplant strips 16 (2x1/2 inch)
  Marinated artichoke hearts 6 1⁄2 Ounce, drained (1 Jar)
  Marinated artichoke hearts 6 1⁄2 Ounce (1 jar)
  Red bell pepper 1 , thickly sliced
  Lettuce leaves 4 (for garnish)
  Lemon wedges 4 (for garnish)
Directions

Soak 12 (10-inch) wooden skewers in water for at least 30 minutes.
In medium bowl, combine steak sauce, lemon juice, olive oil, basil and garlic; set aside.
Thread 4 scallops onto each of 4 skewers and 4 shrimp onto each of 4 skewers; thread 6 mushrooms onto each of 2 skewers.
Cut roast beef or ham into 3x1-inch strips; wrap around eggplant strips and secure with wooden toothpick.
Wrap remaining beef or ham around artichoke hearts; thread onto remaining 2 skewers.
Place skewers, eggplant bundles and pepper slices on baking sheet; brush with steak sauce mixture.
Grill over medium heat for 7 to 10 minutes or until seafood is opaque and vegetables are tender, turning and basting several times.
Remove each item from grill as it is done; place on large lettuce-lined serving platter.
Serve garnished with lemon wedges if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Shrimp
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
12

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