Ingredients
Le Sauce & Co. White Wine Lemon Garlic Sauce Packet
12 Shrimp (peeled and deveined, if using frozen thaw first)(3 per skewer)
4 big Scallops (if using frozen thaw first) slice in half- 2 halves per skewer
4 Petite Gold Potatoes- 2 halves per skewer (8 total)
1 Red Onion- 2 pieces per skewer, 8 total
1 Green Bell Pepper- 2 pieces per skewer, 8 total
Sliced White Mushrooms- 2 slices per skewer, 8 total
Lemon Slices- 1 per skewer, 4 total
Fresh Parsley
Olive Oil
Salt & black pepper
Garlic Salt
Paprika
Equipment:
Cutting board
Knife
Metal Skewers
Grill (cast iron skillet or oven)
Preparation
Preheat grill, skillet, or oven to 350 degrees/medium heat.
Halve potatoes and cut pepper and onion into 1 ½ to 2 inch pieces.
Precook potato halves in microwave for 4 minutes to soften.
Season shrimp and scallops with salt and pepper, garlic salt, and paprika
and toss to coat evenly.
Arrange veggies, shrimp, and scallops on skewers alternating between different veggies and seafood.
Add skewers to grill, skillet, or oven.
Brush each skewer with olive oil and season with salt and pepper. Cook for 5 mins.
Flip each skewer to the other side, brush with olive oil, and season with salt and pepper and cook for an additional 5 mins. Remove from grill.
Empty Le Saucee & Co. White Wine Lemon Garlic Sauce into small microwave-safe bowl and microwave for 30 secs. Stir.
Brush cooked kabobs with White Wine Lemon Garlic Sauce
and sprinkle with fresh chopped parsley.
Serve with remaining warm White Wine Lemon Garlic Sauce for dipping.