Thai Coconut & Lime Scallop Skewers


4 Thai Coconut & Lime Seasoned Skewers *Sensations* by Our Compliments
1/2 bottle Red Stripe Beer ( or other kind )
8-10 large fresh ocean scallops ( maybe substitute frozen )
1/2 green pepper
1/2 yellow pepper
4 cherry tomatoes
4 large mushrooms
4 pineapple wedges
1 lemon
1 lime
1/4 cup virgin oil
2 tblsp garlic all spice
1/4 orange ginger sauce
3 cloves garlic
Fresh asparagus ( for 2 servings )


Place the skewers in a flat dish and pour 1/2 bottle of beer to cover the skewers. Soak for at least 15 minutes.

Cut up the peppers ( allowing 2 slices of green and yellow on each skewer. Cut the pineapple and lemon and lime into wedges and slice the cherry tomatoes and mushrooms in half.

When the skewers are ready start adding the scallops and and veggies and fruit ( in any order ) and add the limes and lemons on the end.

Preheat the broiler and place the skewers on a wire rack, then onto a cookie sheet.

Brush the skewers with the virgin olive oil and place under the broiler. Broil for about 10 – 15 minutes, turning the skewers occasionally as the scallops brown. When they are close to being down remove from the broiler and brush the skewers with oranger ginger thai dipping sauce on all sides. Return to the broiler for another 5- 10 minutes turning as necessary.

While they are cooking in a skillet and the chopped garlic and grill the aspargus till golden brown. 5- 10 minutes.

Serve the skewers on a bed of golden brown asparagus and squeeze lemon and lime juice on top. Garnish with fresh parsley and fruit.

Serves 2


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