grilled antipasto platter

Name: Grilled Antipasto Platter
Prep time: 45 min
Cook time: 15 min
Yield: 8
Ingredients: 16 medium scallops; 16 medium shrimp; 12 - mushrooms (about 1 inch diameter); 3 ounce(s) thinly sliced prosciutto or deli-style ham; 16 - slender asparagus spears; 1 jar(s) (6 1/2oz.) marinated artichoke hearts,drained; 2 medium zucchini, cut lengthwise into slices; 1 large or 2 small red bell peppers, cored, seeded and cut into 1-inch-wide strips; ## LEMON BASTE; 1/2 cup(s) olive oil; 1/4 cup(s) lemon juice; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper

(2 RATINGS)

39 Pinches

Angela Pietrantonio

Woonsocket, RI

Updated on Jan 5, 2012

I love serving these up in the summer for our backyard barbecue's! A nice variety of flavors here! Recipe Source~ Country Italian Cooking

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prep time 45 Min

cook time 15 Min

method ---

yield 8 appetizers

Ingredients

16 medium scallops
16 medium shrimp
12 - mushrooms (about 1 inch diameter)
3 ounces thinly sliced prosciutto or deli-style ham
16 - slender asparagus spears
1 jar (6 1/2oz.) marinated artichoke hearts,drained
2 medium zucchini, cut lengthwise into slices
1 large or 2 small red bell peppers, cored, seeded and cut into 1-inch-wide strips
LEMON BASTE
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

How To Make grilled antipasto platter

Step 1

Soak 12 long skewers in water for 20 minutes to prevent burning. Thread 4 scallops on each of 4 skewers and 4 shrimp of each of another 4 skewers. Thread 6 mushrooms on each of 2 more skewers. Cut prosciutto into 2x1-inch strips. Wrap 2 asparagus spears together with 2 strips of prosciutto; secure with toothpick. Repeat with remaining asparagus. Wrap each artichoke heart in 1 strip of prosciutto; thread on 2 remaining skewers.

Step 2

Place skewers, asparagus, zucchini and bell peppers on baking sheet. Reserve 1/4 cup Lemon Baste. Brush remaining Lemon Baste liberally over ingredients on baking sheet.
Step 3

Grill skewers, asparagus bundles, zucchini and red peppers, on uncovered grill, 7 to 10 minutes until vegetables are tender, seafood firms up and turns opaque and prosciutto wrapped around vegetables is crisp, turning once or twice.
Step 4

Remove each item from grill to large serving platter as it is done. Pour remaining baste over all. Serve hot or at room temperature. 6 points per serving
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