Grilled Antipasto Platter

Name: Grilled Antipasto Platter
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 8 appetizers
Ingredients: 16 medium scallops; 16 medium shrimp; 12 mushrooms (about 1 inch diameter); 3 oz 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 c olive oil; 1/4 c lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

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By Angela Pietrantonio
@mrsjoepie

I love serving these up in the summer for our backyard barbecue's! A nice variety of flavors here!

Recipe Source~ Country Italian Cooking

Rating:

★★★★★ 2 votes5

Comments:

5 Comments

Serves:

8 appetizers

Prep:

45 Min

Cook:

15 Min

Ingredients

16 medium

scallops
16 medium

shrimp
12

mushrooms (about 1 inch diameter)
3 oz

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 c

olive oil
1/4 c

lemon juice
1/2 tsp

salt
1/4 tsp

black pepper
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How to Make Grilled Antipasto Platter

Step-by-Step

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