Seafood Brochettes

• 1/2 pound ocean scallops
• 1/2 pound medium shrimps
• 1 pound of salmon, swordfish or mako shark filet, cubed

1. Alternate seafood pieces on skewers, allowing 2 skewers per guest.
2. Coat well with shrimp butter and place on charcoal grill or under broiler.
3. Cook about 2 minutes a side, depending on thickness of fish pieces, basting often with shrimp butter.

scallops, shrimps, salmon

Taken from cooking.nytimes.com/recipes/6018 (may not work)