Labor Day is upon us, signaling that summer days are waning and fall is on the horizon. If you plan to fire up the grill on Labor Day weekend, consider giving a nod to summer in Florida with this fresh and delicious seafood brochettes recipe from Mission Inn Executive Chef Mark Zollo. Serve these grilled brochettes alongside a blended rice, couscous, or orzo, and round out the meal with a fresh garden salad dressed with a bright citrus vinaigrette. Chef Zollo suggests pairing this dish with a cold unoaked chardonnay. Enjoy!

Grilled Seafood Brochettes

For skewers:
12 jumbo shrimp, shelled and deveined
12 jumbo sea scallops
2 lobster tails

For marinade:
¼ cup extra virgin olive oil
¼ cup fresh herbs (thyme, parsley, chives, basil)
¼ cup crushed garlic
1 tsp. salt and pepper

Remove muscle from scallops. Remove meat from lobster tails and cut into 12 chunks. Rinse shrimp, scallops, and lobster meat and let dry on paper towel.

Mix together olive oil, herbs, garlic, and salt and pepper to make the marinade.

Using 12-inch skewers, alternately thread shrimp, scallops, and lobster securely onto skewers. Lay skewers flat in a container and pour the marinade over them. Cover and refrigerate at least 1 hour and up to a day before grilling.

Heat grill to medium-high. Place skewers on grill and cook several minutes on each side, turning no more than 3 times, until seafood is opaque and firm.

Makes 4 servings.

Source: Mark Zollo, executive chef, Mission Inn Resort and Club