Servings: 6 kabobs

Prep Time: 15 minutes

Grill Time: 10 minutes

What You Need:

• 18 raw jumbo shrimp
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large red onion
• 2 green zucchinis
• 1/2 stick butter
• garlic salt

What You Do:

1. Melt butter in a small sauce pan.
2. Peel skin off of shrimp, leaving tails.
3. Skewer shrimp and vegetables on kabob sticks.
4. Lightly brush kabobs with melted butter.
5. Sprinkle kabobs with garlic salt and grill for 10 minutes, turning midway.
   

Servings: 6

Prep Time: 45 minutes

Bake Time: 25-40 minutes

What You Need:

• 12 uncooked mussels in shells
• 6 uncooked clams in shells
• 1/2 pound uncooked medium scallops
• 1/2 pound uncooked squid rings
• 1/2 pound uncooked medium shrimp
• 1/4 cup of olive oil
• 1 medium onion, chopped
• 2 teaspoons ground garlic
• 1 14-oz can whole tomatoes, undrained
• 2 cups water
• 1 cup uncooked yellow (saffron) rice
• 1/2 cup frozen peas
• lemon wedges (optional)

What You Do:

1. Clean mussels and clams. Peel shrimp.
2. Heat a 14-inch paella pan or a 4-quart Dutch oven over medium heat. Add olive oil and saute shrimp for 2 minutes and remove. Then saute scallops for 2 minutes. Remove. Cook squid rings for 2 minutes and remove.
3. Refrigerate shrimp and scallops.
4. Cook onion and garlic in olive oil over medium heat until onion is tender. Add squid and tomatoes and break up tomatoes with a fork. Heat to boiling and then reduce heat and simmer (uncovered) for approx. 20 minutes, stirring occasionally.
5. Preheat oven to 350 degrees.
6. Add scallops, shrimp, water, and rice. Bring back to boiling and then reduce heat again to low. Simmer for another 10 minutes while stirring occasionally.
7. Top mixture with mussels, clams, and peas. Cover with aluminum foil. Bake for roughly 25 minutes (paella pan) or 40 minutes (Dutch oven) until liquid is absorbed.
8. Discard any unopened clams/mussels and garnish with optional lemon wedges.