salad dressings - Bernstein's Italian, Ranch, and Balsamic Italian dressings

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Seafood Kabobs

  • 1 pound fresh asparagus spears
  • 1 large red pepper, seeded and cut into 1 1/2-inch chunks
  • 1 large orange pepper, seeded and cut into 1 1/2-inch chunks
  • 2 medium green zucchini, washed and cut into 3/4-inch chunks
  • 1 medium yellow zucchini, washed and cut into 3/4-inch chunks
  • 16 chunks fresh or canned pineapple
  • 16 large fresh scallops
  • 16 fresh jumbo shrimp, peeled & deveined (leave tail on)
  • 2 cups Bernstein’s Sweet Herb Italian Dressing
  • 16 (8 wooden skewers, soak in water 2 hours)

Snap off and discard woody bases from asparagus. Diagonally cut each spear into three pieces. To assemble Kabobs: Thread one piece of each vegetable, pineapple, scallop, and shrimp on each skewer. Pour 1 cup Sweet Herb Italian Dressing in 9- x 13-inch glass baking dish. Place assembled skewers in Sweet Herb Italian Dressing; pour remaining 1 cup dressing over skewers. Cover with plastic wrap and refrigerate 1 hour. Preheat grill to medium high. Remove skewers from dressing and grill 10 minutes on each side or until seafood tests done. Makes 8 servings. Cook’s Note: Any remaining vegetables may be marinated and grilled separately.

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