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Basil Smoked Shrimp and Scallop Kebabs

Basil Smoked Shrimp and Scallop Kebabs is built on Applewood Chips, Shrimp, Sea Scallops, and Fresh Basil Leaves. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 lb
• 1/2 lb
• 1 cup

Method (preview)

1. 1

   Soak the applewood chips in water for 1 hour.

2. 2

   Line a wok or a straight0sided fry pan with a double thickness of aluminum foil.

3. 3

   Drain the applewood chips and combine them with the basil in the bottom.

4. 4

   Insert a low rack that wil keep the skewers raised, but still allow a cover to fit.

5. 5

   Place the skewers across the rack and cover the pan.

6. 6

   If using a wok, ring 2 wet towels around the cover; for a fry pan, drape a wet towel over the cover and secure tightly.

7. 7

   Smoke the kebabs for 15 minutes over medium-high heat.

8. 8

   Remove the pan from the heat and set it aside for 5 minutes before uncovering.

9. 9

   Serve immediately.

10. 10

    Posted to MM-Recipes Digest V3 #208