*  Exported from  MasterCook II  *
 
                 Lime And Dill Seafood Skewers - Calvert’s
 
 Recipe By     : Calvert’s Mustard Cookbook via Micro Kitchen Companion
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish & Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        large ocean scallops
    8      ounces        medium sized shrimp
    8      ounces        1 inch cubes grouper or
                         halibut fillet
      1/3  cup           fresh lime juice
    1      large         clove garlic -- minced
    1      tablespoon    oriental sesame oil
           small         fresh zucchini -- cut
                         into 1/2 inch slices
                         fresh button mushrooms
    2                    ears corn -- husked and cut
                         into 1/2 inch rounds
    2                    carrots -- peeled and cut into
      1/2                inch diagonal strips
    2      medium        purple onions
 
 Peel and cut onions into 1/6-inch lengthwise so that they are still attached
 at the base. Mix lime juice, fresh garlic and sesame oil. Marinate all the
 seafood, zucchini, mushrooms and corn rounds in this mixture 4-6 hours,
 turning twice. Steam carrots and onions over hot water for 4 minutes. Assemble
 foods on skewers so that seafoods and vegetables alternate. Make sure foods
 are securely skewered. (For zucchini, poke skewer through the skin.) Add 2
 tbs. Calvert’s Cedar Street Dill Mustard to marinade juices. Brush over
 skewers while grilling. Grill over medium hot barbecue (preferably hardwood)
 flame about 8 minutes or until browned on exterior but moist inside. Serve
 with additional Dill Mustard.
 
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