Seafood Brochettes

Cooking Instructions

In a large bowl, mix together the olive oil, lemon juice, salt, pepper, garlic and ginger.

Add the shrimp, shark, and artichoke hearts to the marinade and toss to coat completely. Marinate in refrigerator for 2 hours.

Thread the seafood and artichoke hearts onto wooden or bamboo skewers, alternating them as you go. Skewer the shrimp lengthwise, through the center, making the heads double up against the tails.

Place on the upper grill of the barbecue, over medium heat, turning once. Serve on a bed of rice.

Wine Pairing(s)

Bodegas Ortiz 'Castillo De Feria' Tempranillo

Marco Real Tempranillo

Vinavera Sauvignon Blanc

Campo Viejo Crianza Tempranillo

Iron Horse 'T Bar T' Cuvee R

Vina Mayor 'Tinto Roble' Ribera del Duero

Domaine Zind-Humbrecht 'Herrenweg de Turckhiem' Gewurztraminer

Turnbull Sauvignon Blanc

Tommasi Alicante

Mas Doix Salanques