Seafood kebabs

Ingredients:

• 700g/11⁄2lb salmon fillet, skinned
• and cut into 2.5cm/1in chunks
• 12 queen scallops, halved if they
• are large
• 12 raw king prawns, peeled and
• deveined, but tail left intact
• 4 tablespoons freshly squeezed
• lime juice
• 2 tablespoons olive oil
• 4 fresh basil leaves, shredded
• 12 fresh bay leaves
• salt and freshly ground black pepper

For the sauce

• 1 teaspoon grated fresh root ginger
• 1 tablespoon freshly squeezed
• lime juice
• 12 fresh basil leaves, chopped
• 100g/4oz butter, softened
• 75ml/3fl oz dry white wine           

       







• Soak 12 bamboo skewers in water for at least 30 minutes to prevent them burning.

• Put all the seafood in a bowl, and mix with the lime juice, oil and basil.Season with salt and pepper.

• Thread the salmon, prawns and scallops alternately onto the skewers,adding a bay leaf to each skewer.

• To make the sauce, beat together the ginger, lime juice, basil and butter with a little seasoning until well combined.

• Cook the kebabs under a medium grill or on a barbecue for 8–10 minutes, turning occasionally, until evenly cooked and lightly browned on all sides.

• Meanwhile, boil the wine until it is reduced to 2 tablespoons. Remove from the heat, and gradually whisk into the sauce. Serve the hot kebabs with the sauce.