Serves 6

1-1/2 Pounds uncooked,  Large Shrimp
1-1/2 Pounds firm fish fillets (like Cod, Red-fish, salmon)
3 Tablespoons DAREGAL Fresh Frozen Dill, chopped
3 Tablespoons DAREGAL Fresh Frozen Cilantro, chopped
2 teaspoons Ground Cumin
2 Tablespoons Cajun Seasoning
3 Garlic Cloves, sliced

Salsa:
2 Large Haas Avocado peeled, seeded and diced
2 Tablespoons Fresh Lime Juice
3 Vine-ripened Tomatoes, seeded and finely chopped
1 Small Red Onion, peeled and minced
3 Tablespoons DAREGAL Fresh Frozen Cilantro, chopped
2 Tablespoons Extra-Virgin Olive Oil
½ teaspoon Sugar
1 teaspoon Sea Salt, or to taste

Peel and devein shrimp, leaving tails intact.  Cut fish into bite-sized cubes.
Combine shrimp, fish, herbs, spices and garlic in a closeable freezer bag, turning several times to coat.  Place in the refrigerator to marinate 1 hour, or until ready to grill.

Meanwhile, half an hour before serving, combine salsa ingredients in a non-reactive bowl, stirring well to combine.  Cover and let marinate at room temperature ½ hour.  Stir before serving, taste and adjust seasonings as needed.

Soak 6 long bamboo skewers in water for at least 15 minutes before using, wipe with paper towels. Thread shrimp and fish on the skewers and transfer remaining marinade to a bowl.  Place an oiled grill 4-6-inches from the heated coals and grill skewers, basting and turning, until the fish and shrimp are cooked through (3-5 minutes).  Serve with the [WINDOWS-1252?]salsa…Note: Warm  tortillas can be served to hold the seafood and salsa, if [WINDOWS-1252?]desired….

378.3 Points

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