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This is a great way to try different kinds of seafood. Tuna tends to be expensive, but you can offset that by using less expensive fish for the other parts of the skewers. Everyone gets a little taste and you don't break the bank. Mix and match the fish depending on what's available and fresh as long as it won't fall off the skewer during cooking. We used slipper lobster that is less expensive than cold water lobster and tastes just as good coming off a smoky grill. Jumbo shrimp is a fine substitute for lobster.

  • 12 10" bamboo skewers
  • 1 lb. fresh tuna steak
  • 1 lb. fresh salmon steak
  • 1 lb. fresh black tip shark steak
  • 1 lb. slipper lobster chunks or jumbo shelled, deveined shrimp

Marinade: yields 2 Cups

  • 1/2 Cup rice vinegar
  • 2 TB. brown sugar
  • 1 Cup vegetable oil
  • 3 TB. lemon juice (the juice of 1 lemon)
  • 1/2 tsp. SHAKER GRIND BLACK PEPPER or freshly ground
  • 1/4 tsp. CAYENNE PEPPER
  • 1 TB. freeze dried SHALLOTS, or fresh if available

Soak the bamboo skewers in water for about 2 hours. In a small bowl, whisk together all the ingredients for the marinade and set aside. Cut the fish into 1" to 11/2" cubes. If you are using salmon, feel for bones and remove them. Cut off and discard any really dark bits of tuna if desired. Slide on one piece of each fish per skewer along with one piece of lobster or a shrimp. Place the finished skewers in a glass-baking dish and pour the marinade over them. Cover and refrigerate for 1-2 hours. Grill over a medium hot grill for a total of 10-15 minutes, turning gently every 3-5 minutes until the seafood is cooked just the way you like it, 10 minutes for tuna that is still a bit pink, 15 for a more well done fish.

Serves 6.
Prep time: 10 minutes.
Cooking time: 10-15 minutes.

Trinidad Style Lemon-Garlic Marinade 3.2 oz. 1/2 cup jar
Mustard Powder Regular 1.9 oz. 1/2 cup jar
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
Cayenne Red Pepper Powder 2.1 oz. 1/2 cup jar
Shallots .4 oz. 1/2 cup jar

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