Fresh Appetizers and Sandwiches

Ingredients

• 1/3 cup California Olive Ranch EVOO
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes, or to taste
• Salt and freshly ground black pepper, to taste
• 8 large shrimp (16/20 count), peeled and deveined, tails on
• 4 jumbo sea scallops (U10 count)
• 1 (8-ounce) tuna or swordfish steak, cut into 1 x 2-inch cubes
• 2 tablespoons chopped parsley
• Lemon wedges, for garnish

Directions

1. Whisk together California Olive Ranch EVOO, lemon zest and juice, garlic and crushed red pepper flakes; season to taste with salt and pepper. Set aside.
2. Pat seafood dry with paper towels to remove all excess moisture.
3. Thread shrimp, scallops and fish onto separate skewers. (Note: Cooking times vary slightly for each seafood; keeping each separate will avoid over- or under-cooking.)
4. Pour half of marinade over skewers, tossing to coat. (Reserve remaining marinade.) Marinate at room temperature for 10 minutes.
5. Remove skewers from marinade, shaking off excess; season with salt and pepper.
6. Preheat grill to medium-high. Clean and oil grates to prevent sticking.
7. Grill until nicely seared on outside, about 2 to 3 minutes. Turn skewers over and drizzle with reserved marinade. Grill until just cooked through, about 2 minutes more. 
8. Remove skewers from grill, and transfer to a serving platter. Garnish with chopped parsley and lemon wedges, and serve warm or at room temperature.