Summer Trends 2007

Serves 10

1½ lb. swordfish, cut into 1½" chunks
1½ lb. shrimp, peeled and deveined
½ cup olive oil
1 tsp salt
¼ tsp pepper
2 colored peppers, cut into 1" pieces
2 medium onions, cut into 8 wedges
2 medium lemons, cut into 8 wedges

In large bowl combine seafood, oil, salt and pepper. Cover with plastic wrap; refrigerate 2 hours.

Immerse 20 bamboo skewers in water for 30 minutes. Remove seafood from marinade. Discard marinade. Prepare charcoal or gas grill, or preheat broiler.

Alternately thread fish, shrimp, peppers, onions and lemon on skewers. Grill 5" from heat source for 4 minutes Turn skewers; grill 4 minutes, or until fish and shrimp are cooked through.