Mouthwatering New Zealand Seafood Skewers: A Cinematic Taste Adventure

Allergens

Shellfish (shrimp and scallops)

Ingredients

• 18 large shrimp, peeled and deveined
• 12 scallops, washed and patted dry
• 1 cup cherry tomatoes
• 1 red bell pepper, cut into squares
• 1 yellow bell pepper, cut into squares
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. a. In a large bowl, combine shrimp, scallops, cherry tomatoes, bell peppers, and basil leaves. b. In a separate small bowl, whisk together olive oil, garlic, lemon zest, lemon juice, salt, and pepper to create the marinade. c. Pour the marinade over the seafood and vegetables, gently tossing to coat evenly. d. Cover and refrigerate for 30 minutes. e. Preheat grill or broiler on high heat. Thread the seafood and vegetables onto skewers, leaving space between each item. f. Grill or broil for 4 5 minutes per side, until cooked through and slightly charred. g. Carefully remove from heat and let rest for a minute before serving.

Chef’s Insight

This dish showcases the best of New Zealand seafood, enhanced by the vibrant flavors of cherry tomatoes and bell peppers.

Notes

Remember to soak wooden skewers in water for 30 minutes before using to prevent them from burning during grilling.