Skewers are one of my favorite things to bbq. They're simple, delicious and you can make them ahead of time. Besides what could be better than food on a stick? Oh, wait, I know! How about food on a flavored stick! This recipe for rosemary-skewered shrimp and scallops is quite clever because instead of just seasoning the food on the outside, it actually seasons from the inside by using rosemary stems in place of plain wooden skewers! Pair it with a spicy seasoning and you're in for a bbq delight! Also, if you're a vegetarian, or are just looking for change, try it with chunks of firm tofu. Either way you're bound to get something delicious. To check out the recipe, read more

Rosemary-Skewered Shrimp and Scallops
From Out Of The Frying Pan

Note: The ingredient list looks daunting, but they're just the spices. Feel free to alter it as you see fit!

4 jumbo shrimp, peeled and cleaned, tails on
3 sea scallops, rinsed thoroughly
1 stiff, woody rosemary branch, about 10 - 12" long, plus additional rosemary for garnish

2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried leaf oregano
1 Tbsp. dried leaf thyme

1. Toss shrimp and scallops with seasoning. Set aside.
2. Thread shrimp and scallops alternately on rosemary branch.
3. Grill skewers over medium coals for 3 - 5 minutes. Turn skewers and grill until shellfish turns opaque. Serve on skewers, garnished with additional rosemary.

Note: Choose older, woody rosemary stems. Tender green stems won't hold up as well. It's best to find someone with a rosemary bush—they'll be happy for you to prune it, and you'll get longer, woodier stems.

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