Summer BBQ: Shrimp & Scallop Kabobs

Shrimp & Scallop Kabobs with Chorizo Corn Relish

This special kabob recipe is a great addition to any of your end-of-summer BBQs, backyard dinners or even an upcoming Labor Day party.

Please note that the recipe below was cooked using our indoor-outdoor grill series; if you wish to cook on an indoor contact grill, simply use a medium temperature setting and remember to reduce the cook time, since the food cooks from both sides and does not need to be turned.

• 1 small purple onion, thickly sliced
• 2 small chorizo, halved lengthwise (about 4 oz.)
• Olive oil
• Salt
• Pepper
• 1 cup cooked or canned corn
• ¼ cup chopped cilantro
• 1 tbsp. fresh lime juice
• 1 lb. large shrimp, shelled and deveined
• 8 oz. sea scallops
• 1 ripe avocado, sliced

Cilantro leaves

Preheat grill at setting 4. Lightly brush onion slices with oil and season with salt and pepper. Grill onion and chorizo about 3 minutes, turning once. Remove from grill and cut into ¼-inch cubes. Combine with corn, cilantro and lime juice; toss to blend. Cover and set aside.

Increase setting on grill to 5. Place 6, 12-inch bamboo skewers in shallow rectangular baking dish. Cover with warm water and let stand about 10 minutes. Remove from water and alternate shrimp and scallops on skewers. Brush lightly with olive oil; season with salt and pepper.

Grill shrimp and scallops until cooked, about 3 minutes on each side, turning once.

Serve shrimp and scallops with corn relish. Garnish with avocado slices and cilantro leaves.

Makes 6 servings.