Scallop And Grilled Shrimp Ravioli Kabobs

Ingredients:

3 tablespoons olive oil(45ml)
10 large scallops debarred
12 shrimp21/25peeled and devained
1 red onion sliced into even wedges
15 button mushrooms cleaned
2 lemons
¼ cup mixed fresh herbs (basil, thyme, oregano) (60ml)
salt and pepper to taste
1 pound of pasta blanched spinach ravioli
10 sheets of Prosciutto sliced 1/16
Wooden skewers soaked in water for at least 1 hour


Method:

Prepare the grill for direct grilling. Preheat barbecue to high heat. Skewer shrimp (2 per) Drizzle with olive oil and salt and pepper and place them to a well oiled grill. Cook for 1.5 minutes per side or until bright pink. When you flip, sprinkle with lemon juice and herbs.

Skewer scallops (2 per) season with salt and pepper and drizzle with olive oil. Add to well oiled grill and cook for 1 minute per side.

Skewer mushrooms and onions alternating between the two until you have 3 mushrooms and finish with one piece of onion. Season with salt and pepper and drizzle with olive oil. This will make 5 skewers. Place them on well oiled grill for 2-3 minutes per side, or until slightly caramelized and soft.

Wrap pasta in ½ sheet thin Prosciutto ham. Season with salt and pepper and drizzle with olive oil. Skewer and grill on a well oiled grill for one minute per side or until crispy and golden brown.

By: Robert Rainford (Asian Food Channel)