Seafood Brochettes Recipe

• 1/2 pound butter
• 2/3 c. room-temperature beer, measured after foam subsides
• 6 tbsp. catsup
• 6 tbsp. lemon juice
• 1/4 c. Worcestershire sauce
• 6 cloves garlic, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grnd pepper
• Sm. or possibly lg. sea scallops (about 1 1/4 lbs.)
• 12 ounce. swordfish or possibly halibut steak
• 24 med. shrimp (about 1/2 lb.), peeled & deveined
• 1 lemon, thinly sliced

1. To make marinade, heat the butter over low heat in a medium saucepan.
2. Stir in beer, catsup, lemon juice, Worcestershire sauce, salt, garlic, salt and pepper.
3. Cold before using.
4. If the scallops are large, cut them in half.
5. Cut the swordfish or possibly halibut into 24 cubes, about 1/2 inch across.
6. Place the seafood in a shallow glass dish, keeping each type separate.
7. Pour the marinade over and toss the fish gently to thoroughly coat it.
8. Marinate in the refrigerator 4 to 6 hrs, turning occasionally.
9. Thread the shrimp, scallops, swordfish or possibly halibut, and lemon slices on 8 (15 to 18 inch) skewers, putting 3 pcs of each on a skewer.
10. Broil or possibly barbecue 4 to 5 min in a broiler or possibly about 6 min on a barbecue.
11. Turn the skewers, brush seafood with marinade, and broil 3 to 4 min or possibly barbecue 6 min longer.
12. Serves 8.

butter, catsup, lemon juice, worcestershire sauce, garlic, salt, freshly grnd pepper, swordfish, shrimp, lemon

Taken from cookeatshare.com/recipes/seafood-brochettes-53218 (may not work)