Lime-Glazed Seafood Kabobs

  • Yield 20 servings

Serve with your favorite grilled vegetables.


1 pound swordfish
1 pound scallops
2/3 cup olive oil
1 teaspoon sugar
1 pound large shrimp
1/4 cup lime juice
2 to 4 tablespoons hot pepper sauce
-- Salt and pepper to taste


  1. Cut the swordfish into chunks.  Peel the shrimp, leaving tails intact.  Combine the seafood in a large shallow dish.  Mix the remaining ingredients in bowl.  Pour over seafood.  Marinate for 15 minutes.  Thread the seafood onto skewers and return to the marinade until they go on the grill.  Grill over medium heat for 4 to 6 minutes on each side or until cooked through.

Recipe reprinted with permission from the Junior League of Ft. Myers’ Tropical Settings (the Junior League of Ft. Myers, Inc., Ft. Myers, Fl., 1995).




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