Grilled Seafood Skewers with Tomato Basil Butter

Tomato Basil Butter:
4 tablespoons Grassland butter, room temperature
1 tablespoon finely minced sun-dried tomatoes
1 tablespoon finely minced fresh basil
Salt and pepper

½ lb jumbo shrimp
½ lb large scallops
1 large salmon steak, cut into 8 pieces
2 tablespoons extra virgin olive oil
Salt and pepper

Combine butter, tomatoes, basil, salt, and pepper. Wrap and refrigerate.

Soak four wooden skewers in water for 30 minutes (will prevent the skewers from cooking along with the food). Preheat the grill to medium high heat. Place shrimp, scallops, and salmon on each skewer, alternating each. Brush each skewer with olive oil and season with salt and pepper.

Transfer skewers to grill and cook for 2 to 3 minutes on each side until shrimp reach desired color, and salmon starts to flake.

Remove tomato basil butter from the fridge and melt. Generously brush both sides of seafood with melted butter. Serve hot, and enjoy.

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