Caramelized Shrimp & Salmon Kabobs

Caramelized Shrimp & Salmon Kabobs

While the grill is hot with the traditional hamburgers, hot dogs and brats, add another offering with these caramelized kabobs.  A healthy and hearty portion will be about 2 skewers of grilled items per person.  I often serve the kabobs on a platter, but I also have served them over Romaine salad greens, or with brown rice, or orzo.  This meal-on-a-skewer is a welcomed difference to the typical holiday fare.

8 skewers

2 cups large shrimp, peeled, deveined

2 cups salmon fillets, cubed 2”

2 bell peppers

2 red onions

2 tablespoons canola oil

Salt & pepper

1/4 cup marmalade

6 tablespoons Dijon mustard

 

In a large mixing bowl, combine the shrimp, salmon, bell peppers and onions and gently toss with the oil and salt and pepper.  Skewer the shrimp, salmon and vegetables evenly on to the skewers. In a small mixing bowl, combine the marmalade and Dijon. Grill the kabobs over medium heat for about 5 minutes, turning twice or until the salmon is cooked through. In the last minute of grilling, liberally brush on the marmalade glaze and remove the kabobs from the grill.  Let the grilled kabobs cool for a few minutes and slide the grilled items onto a serving platter.  Serves 4.