Enid’s Grilled Seafood & Plantain Kebabs

Enid is the chef at our hotel and this is her recipe.   Best served with a citrus salsa and a large rum punch at sunset.  No problem.

Ingredients for 6

12 large prawns, cleaned, deveined, and shelled

6 scallops, cut in half

Lime and salt

1⁄2 cup Bajan seasoning

3 Large ripe plantains

 1 cup Bajan dark rum

1 cup olive oil

12 short skewers

Method

 Place cleaned prawns and scallops in plastic bowl and cover with water. Add lime and salt and soak for 15 minutes.  Drain and season with Bajan seasoning

Remove the plantain skin and cut into 1⁄2-inch rings and cut each in half then skewer one piece of prawn, one piece of plantain, one half of scallop and one plantain piece. Place skewers in single layer in 2-inch deep baking pan or dish. Mix oil and rum together and pour over skewers.  Grill over medium heat for 4-5 minutes on each side or until seafood is firm and opaque.

Serve hot with salsa.