Guest Author - Deborah Adams
2 c. long cooking vegetables*
3/4 lb. fresh or frozen lg. shrimp in shells (about 16)
1/2 lb. fresh or frozen salmon fillets, 1 inch thick
1/4 c. wine vinegar
1/4 c. catsup
2 tbsp. cooking oil
2 tbsp. soy sauce
1 tsp. prepared mustard
1/2 tsp. bottled minced garlic
1/4 tsp. pepper
2 c. quick-cooking vegetables*
Cooking oil
*LONG COOKING VEGETABLES: Whole tiny new red potatoes, halved; zucchini, cut into 1/2 inch slices; baby corn on the cob. QUICK COOKING VEGETABLES: Fresh pea pods; red sweet pepper, cut into 1-inch pieces; or small whole fresh mushrooms. In a medium saucepan, cook long cooking vegetables in a small amount of boiling water until nearly tender. (Allow 12 to 15 minutes for new potatoes, 3 to 4 minutes for baby corn, and 1 to 2 minutes for zucchini.) Drain and cool. Meanwhile, thaw shrimp and salmon, if frozen. Peel and devein shrimp, keeping tails intact. Cut salmon into 1-inch pieces. For marinade, in small mixing bowl, stir together wine vinegar, catsup, the 2 tablespoons oil, soy sauce, mustard, garlic, and pepper. Place long cooking vegetables, shrimp, salmon, and quick-cooking vegetables in a plastic bag in a shallow dish. Pour marinade over all; close the bag. Marinate in the refrigerator for 2 to 4 hours, turning once. Drain vegetables, shrimp, and salmon, reserving marinade. Thread vegetables, shrimp, and salmon alternately on 8 to 10 inch skewers. Brush grill rack with oil. Grill kabobs on an uncovered grill over hot coals 10 to 12 minutes or until shrimp turns pink and salmon just flakes with a fork. Turn and brush with the reserved marinade frequently. Serves 4.
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