- 1 clove garlic, crushed
- 1 sprig fresh thyme
- 1 tsp chopped fresh flat-leaf parsley
- Salt and freshly ground pepper
- 1/3 cup olive oil
- 12 large shrimp, peeled and deveined
- 12 jumbo scallops
- 12 (2"x2") pieces salmon
- Wooden skewers soaked in water for 30 minutes
- 1/2 lemon, cut into wedges
In a small bowl, combine garlic, thyme and parsley, a pinch of pepper and salt, and olive oil. Set aside.
Thread 1 shrimp onto a skewer so that it forms a C-shape. Thread 1 scallop horizontally onto skewer. Thread 1 salmon piece onto skewer. Repeat with 1 more shrimp, 1 more scallop and 1 more piece of salmon onto skewer. Repeat with remaining skewers. Lay skewers in a shallow dish and pour garlic-herb mixture over skewers. Let sit, 5-10 minutes.
Prepare an outdoor grill over medium-high heat. Clean grill grate and season with oil.
Place skewers on grill, season with salt and pepper, and cook, turning once until shrimp are opaque and scallops and salmon have grill marks, about 4 minutes per side. Serve with lemon wedges.