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Spiced Seafood Skewers

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Mesa & Manifesto • Shanghai

Steve Baker features these skewers on Manifesto's outdoor terrace during their summer Sunday "DJ & BBQ sessions." In place of salmon or scallops you can substitute tuna, sea bass, marlin or swordfish.

  1. 1 1/2 teaspoons yellow mustard seeds
  2. 1 teaspoon black peppercorns
  3. 3/4 teaspoon chile powder
  4. 1 small bay leaf
  5. 1/2 teaspoon celery seeds
  6. 1/2 teaspoon coriander seeds
  7. 1/4 teaspoon ground ginger
  8. 1 1/2 tablespoons kosher salt
  9. 12 large shrimp, shelled and deveined
  10. 8 large sea scallops
  11. 3/4 pound salmon fillet with skin, cut into 8 cubes
  12. 2 tablespoons extra-virgin olive oil
  13. 1 tablespoon minced flat-leaf parsley
  14. Lemon wedges, for serving
  1. In a small skillet, combine the mustard seeds, peppercorns, chile powder, bay leaf, celery seeds, coriander seeds and ginger and stir over moderate heat until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then grind to a powder. Stir in the salt.
  2. Light a grill or preheat a grill pan. Thread the shrimp onto 4 metal skewers. Alternate the scallops and salmon cubes on 4 more metal skewers. Brush the skewers with the olive oil and season generously with the spice mix. (Reserve any remaining spice mix for another use.)
  3. Grill the skewers over moderately high heat until the seafood is lightly charred and just cooked through, about 4 minutes. Sprinkle the seafood with the parsley and serve with lemon wedges.


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