Shrimp, Salmon and Vegetable Kabobs
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 c.s long cooking vegetables
3/4 lb. fresh or frozen lg. shrimp in shells (about 16)
1/2 lb. fresh or frozen salmon fillets, 1 inch thick
1/4 c. wine vinegar
1/4 c. catsup
2 tbsp.s cooking oil
2 tbsp.s soy sauce
1 tsp. prepared mustard
1/2 tsp. bottled minced garlic
1/4 tsp. pepper
2 c.s quick-cooking vegetables
Cooking oil

Preparation

1 LONG COOKING VEGETABLES: Whole tiny new red potatoes, halved; zucchini, cut into 1/2 inch slices; baby corn on the cob. 2 QUICK COOKING VEGETABLES: Fresh pea pods; red sweet pepper, cut into 1-inch pieces; or small whole fresh mushrooms. 3 In a medium saucepan, cook long cooking vegetables in a small amount of boiling water until nearly tender. (Allow 12 to 15 minutes for new potatoes, 3 to 4 minutes for baby corn, and 1 to 2 minutes for zucchini.) Drain and cool. 4 Meanwhile, thaw shrimp and salmon, if frozen. Peel and devein shrimp, keeping tails intact. Cut salmon into 1-inch pieces. 5 For marinade, in small mixing bowl, stir together wine vinegar, catsup, the 2 tablespoons oil, soy sauce, mustard, garlic, and pepper. 6 Place long cooking vegetables, shrimp, salmon, and quick-cooking vegetables in a plastic bag in a shallow dish. Pour marinade over all; close the bag. Marinate in the refrigerator for 2 to 4 hours, turning once. 7 Drain vegetables, shrimp, and salmon, reserving marinade. Thread vegetables, shrimp, and salmon alternately on 8 to 10 inch skewers. 8 Brush grill rack with oil. Grill kabobs on an uncovered grill over hot coals 10 to 12 minutes or until shrimp turns pink and salmon just flakes with a fork. Turn and brush with the reserved marinade frequently. Serves 4.