Ingredients: For the sauce: 1/2 cup maple syrup 1/4 cup lime juice (juice of 2 medium limes) 2 tablespoons seeded, chopped red finger chile pepper 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound monkfish, cut into 1-inch cubes 6 fresh apricots, cut in half and pitted 12 raw large shrimp, peeled and deveined 6 sea scallops 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon coarsely ground peppercorns Directions:1. To make sauce: In small bowl, whisk together maple syrup, lime juice, chile pepper, basil, parsley, salt, and black pepper. Cover and store in refrigerator 1 hour or until ready to use. 2. Thread six 12-inch skewers with pieces of monkfish, apricot, shrimp, scallop, shrimp, apricot, and monkfish. Brush with oil. Sprinkle skewers with salt and peppercorns. 3. Place skewers on cooking grate. Grill 8 to 10 minutes or until scallops are opaque and shrimp are pink, turning once halfway through grilling time. To serve, sprinkle each skewer with about 1 tablespoon sauce. Pass with remaining sauce for dipping. |