Shrimp and Wahoo Kabobs

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Ingredients:
8 ounces raw shrimp, tail-on
8 ounces wahoo fillets, cut into 2 inch cubes
Juice of 2 small oranges
Juice of 2 limes
1 clove garlic, minced
1 shallot, peeled and minced
Salt and pepper to taste
1/2 – 3/4 cup Spanish olive oil
Fresh chopped herbs (sage, lavender, thyme, basil and oregano)

Preparation:
In a bowl large enough to hold shrimp and wahoo, combine orange juice, lime juice, garlic, shallot, salt, pepper, and olive oil to make a marinade.  Add shrimp and wahoo cubes and marinate 30 minutes.

Drain shrimp and wahoo cubes and thread on skewers.  Bake in oven on cedar plank at 350˚or BBQ outdoors until shrimp turns pink and wahoo turns opaque (approximately 5 minutes per side.)

Serving Suggestion:
Place two skewers on a bed of steamed Japanese white rice accompanied by barcequed vegetables (red bell pepper, zucchini and sweet onion).

 

A nice wahoo brought over the rail by two of my favorite captains,
Pat Cavanaugh and Shawn Steward.