Preparation: GLAZE |
| 1) |
Combine the juices of the lemons, limes, and oranges into a food processor or blender along with the ginger and blend until smooth.
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| 2) |
Pour the mixture through a fine strainer to remove any ginger that was not pureed.
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| 3) |
Mix in the honey and thyme. |
| 4) |
Add salt to taste and pour into a squirt bottle. |
| 5) |
Refrigerate until ready to use* |
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*Note: The glaze can be made two days in advance and refrigerated until needed. |
Preparation: MIXED GRILL & GRILLED ASPARAGUS |
| 1) |
Preheat grill note: if you are using a gas grill preheat the grill on high then turn the heat down to medium when you are about to place the seafood on the grill. If you are using a charcoal grill set the grill grate at its highest setting. |
| 2) |
Skewer the shrimp and scallops in alternating order starting with the shrimp. |
| 3) |
Season the seafood with salt and pepper. |
| 4) |
Brush the grill grate with the blended oil. (A non stick can be substituted.) |
| 5) |
Place the fish on the grill with the skin side (the flatter side of the fish) facing up. |
| 6) |
Let the fish grill for about one minute and then give fish a quarter turn and let sit for another minute. |
| 7) |
Add the skewered shrimp and scallops to the grill and let grill for approximately one and a half minutes per side. (Depending on the size of the shrimp and scallops your grilling time will vary.) |
| 8) |
Turn the fish to the skin side and grill for approximately a minute and a half. |
| 9) |
Brush the grilled side of the fish and the shrimp and scallop skewers with the citrus glaze. |
| 10) |
Combine the minced garlic with olive oil and toss the asparagus and a teaspoon of salt with the mixture. |
| 11) |
Place the asparagus on the grill and cook the asparagus for a minute. (Move the asparagus around to prevent any flair ups from the oil) |
| 12) |
Place the asparagus on your plate and drape the seafood across the asparagus. |
| 13) |
Optional: you can drizzle some of the glaze over the seafood if desired. |
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Serves 2 |
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**Note: If you do not want to use U15s, 21-25 are good substitutions. |
