This recipe is a personal favorite of executive chef Keith McSweeney of the Cabby Shack restaurant located on the water front of Plymouth, Massachusetts.

Ingredients:
Eight 16/20 Raw Shrimp
16 fresh dry sea scallops
1 medium red pepper
1 medium red onion.
1 small yellow squash
Sauce:
Chipolte Peppers (or mix jalapenos & 1 teaspoon red pepper
dark chile powder
lime juice
vegetable oil
Brown Sugar
salt
cumin
garlic cloves (minced)
Cilantro (for garnish)
lime wedges (for garnish)

Cut veggies to equal size and skewer with seafood. Combine sauce ingredients and run through food processor for 1 minute. Brush kababs with sauce. Place kabobs on well oiled grill and mark. Finish in oven (or on grill with low heat until fish is done and veggies al-dente). Brush with more sauce and serve

Recipe provided by:
Executive Chef Keith Mcsweeney
Cabby Shack
Plymouth, Massachusetts
www.cabbyshack.com

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