Basil Smoked Shrimp and Scallop Kebabs
Yield: 4 Servings
Categories: Fish, Herbs
1/2 c Applewood chips 1/2 lb Large shrimp (about 12), Peeled and deveined 1/2 lb Sea scallops (about 12) 1 c Chopped fresh basil (leaves And stems) Soak the applewood chips in water for 1 hour. Soak four 6-inch amboo skewers in water for 15 minutes. Thread the shrimp and scallops alternately onto each skewer. Line a wok or a straight0sided fry pan with a double thickness of aluminum foil. Drain the applewood chips and combine them with the basil in the bottom. Insert a low rack that wil keep the skewers raised, but still allow a cover to fit. Place the skewers across the rack and cover the pan. If using a wok, ring 2 wet towels around the cover; for a fry pan, drape a wet towel over the cover and secure tightly. Smoke the kebabs for 15 minutes over medium-high heat. Remove the pan from the heat and set it aside for 5 minutes before uncovering. Serve immediately.