Grilled Antipasto Platter
By
Angela Pietrantonio
@mrsjoepie
1
Recipe Source~ Country Italian Cooking
Ingredients
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16 mediumscallops
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16 mediumshrimp
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12mushrooms (about 1 inch diameter)
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3 ozthinly sliced prosciutto or deli-style ham
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16slender asparagus spears
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1 jar(s)(6 1/2oz.) marinated artichoke hearts,drained
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2 mediumzucchini, cut lengthwise into slices
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1 largeor 2 small red bell peppers, cored, seeded and cut into 1-inch-wide strips
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LEMON BASTE
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1/2 colive oil
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1/4 clemon juice
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1/2 tspsalt
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1/4 tspblack pepper
How to Make Grilled Antipasto Platter
- 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.
- 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.
- 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.
- 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