green king prawns, shelled, deveined,
tails intact
cherry tomatoes
button mushrooms
capsicum, seeded and cut into 2cm squares
bamboo skewers, soaked in water
butter
dry white wine
chopped fresh dill
juice of 1 lemon
Method :
Alternate 2 scallops and 2 prawns
with a tomato, mushroom and piece of capsicum, on 8 skewers. Grill under medium heat,
approximately 1 minute each side, or until seafood is cooked. Melt butter in a medium saucepan
over medium heat. Add lemon juice and wine and
simmer until reduced by 1/3. Stir in chopped dill and spoon
sauce over bruchettes.