Seafood Skewers with Zucchini Salad

Ingredients:

• 1 lb. large shrimp, peeled and deveined
• 1 lb. sea scallops
• 1/2 lb. salmon fillet, cut into chunks
• 1/2 lb. swordfish fillet, cut into chunks
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1 lemon, juiced
• 1/4 cup chopped fresh parsley
• 16 bamboo skewers, soaked in water for 30 minutes
• 2 zucchinis, sliced into thin ribbons
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 2 tbsp. red wine vinegar
• 2 tbsp. olive oil
• Salt and pepper, for seasoning

Instructions:

1. In a large bowl, combine the olive oil, garlic, lemon juice, and parsley. Season with salt and pepper.
2. Thread the seafood onto the skewers, alternating between shrimp, scallops, salmon, and swordfish. Place the skewers into the bowl with the marinade, making sure they are coated evenly. Refrigerate for at least 30 minutes, up to 2 hours.
3. Preheat the grill to medium-high heat. Lightly oil the grates.
4. Grill the skewers for 3-4 minutes per side, or until the seafood is cooked through and slightly charred. Remove from the grill and let rest for 5 minutes.
5. In the meantime, make the zucchini salad. In a large bowl, combine the zucchini ribbons, red onion, feta cheese, and Kalamata olives. Drizzle with red wine vinegar and olive oil. Toss to combine. Season with salt and pepper.
6. Serve the seafood skewers with the zucchini salad on the side.

Verdict:

These seafood skewers are a delicious and healthy option for summer grilling. The marinade adds a bright and fresh flavor to the seafood, while the zucchini salad provides a crunchy and refreshing contrast. This recipe is perfect for a dinner party or a family gathering.

Serving suggestions:

– Serve with a side of crusty bread to soak up the juices from the skewers
– Add a dollop of tzatziki sauce for extra creaminess
– Serve with a glass of chilled Sauvignon Blanc or Pinot Grigio.