Nutrition Facts

Serving Size 145 g

(Approx. 6 Servings)

Amount Per Serving

Calories	160	Calories From Fat	70

% Daily Value*

Total Fat 8 g	12%

Saturated Fat 1 g	5%

Trans Fat 0.0 g

Cholesterol 115 mg	38%

Sodium 280 mg	12%

Total Carbohydrate 2 g	1%

Dietary Fiber 0 g	0%

Sugars 1 g

Protein	21 g

Vitamin A 0%	•	Iron 0%

Vitamin C 4%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Seafood Beach Grill

Prep Time

15 minutes

Cook Time

8 minutes

Total Time

23 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 Lb H-E-B Mahi Mahi, cubed to 1.5" (about 12 cubes)

12 Gulf Shrimp, peeled and deveined

1 red onions, peeled and cut into 12 wedges

1/4 cup(s) extra virgin olive oil

2 Tbsp lemon, juiced

1 Tsp garlic salt

1/2 Tsp Lawry's Seasoned Pepper

12 bamboo skewers (soak wooden skewers in water for at least 20 minutes to prevent burning)

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Instructions

Combine the fish cubes, shrimp, red onion, olive oil, lemon juice, garlic salt and seasoned pepper in a zipper bag.

Gently turn the bag over several times to coat all of the shrimp and scallops.

Marinate the mixture and chill for 30 minutes or until ready to grill.

Thread each skewer with a fish cube, shrimp and red onion wedge. Save remaining marinade for grilling.

Heat charcoal 30 minutes. Heat gas grill 10 minutes with lid closed.

Place the skewers on the grill and cook each side for 4 minutes brushing each side with remaining marinade. Do not overcook or shrimp and fish will be tough.

Source:

H-E-B Showtime