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Categories:Viewed: 5 - Published at: 8 years ago
Ingredients
- 4 (5 ounce) salmon fillets, skinned
- 24 shrimp, cooked and peeled
- 4 bamboo skewers, soaked in water for 15 minutes
- 4 pineapple slices (or use canned sliced pineapple)
- 12 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 12 teaspoon pepper
- 12 cup Asian chili sauce (or sweet and sour chili sauce)
- 1 tablespoon fresh parsley, finey chopped
Method
- Brush both sides of salmon with olive oil and season with salt, pepper and garlic powder.
- After soaking the skewers, slide 6 shrimp onto each skewer forming kabobs.
- Brush both sides of shrimp with olive oil and season with salt, pepper and garlic powder.
- Cut the fresh pineapple into slices approximately half inch in diameter and brush both sides with olive oil.
- On a medium heated grill, place the salmon flesh side down.
- Grill approximately 67 minutes per side or until done, but don't overcook.
- Grill shrimp kabobs approximately 34 minutes per side or until pink.
- (Do not overcook.
- ).
- Grill pineapple for 23 minutes per side or until there is good carmelization and brush all items generously with the Oriental sweet chili sauce.
- To serve, place a scoop of your favorite rice in a plate.
- Crisscross the salmon and the shrimp skewer on top of the rice and then top with a pineapple slice.
- Sprinkle with fresh parsley and serve with your favorite vegetable.
- Enjoy this delicious seafood plate.
