Artichoke & Scallop Kebabs

1  large tomato, minced
1  small onion, minced
1  clove garlic, minced
1  small jalapeño, seeded and minced
1/2  lime, juice of
3  sprigs cilantro, chopped
Pinch sugar
Salt and pepper, to taste
2  medium zucchini
1  9-oz jar artichoke hearts
2  oz fresh sea scallops or shrimp
2  teaspoons lime juice

1. Place tomato, onion, garlic and jalapeño in a small bowl. Add juice of 1/2 lime,
sugar, salt and pepper and cilantro. Mix well and let flavors meld at room
temperature for 1 hour.
2. If using wooden skewers, presoak in water for 15 minutes. Slice zucchini
into 1/2-inch rounds. Drain and quarter artichokes, reserving oil.
Alternative zucchini, artichokes and scallops on skewers. Brush with reserved oil
and remaining lime juice. Grill over hot coals 6 to 8 minutes, turning occasionally,
or until scallops are opaque. Serve with salsa.

Yield: 2. Analysis per serving: 323 calories,11.5g protein, 22g fat (3g saturated),
24.5g carbohydrates

Source: InterCourses: An Aphrodisiac Cookbook
by Martha Hopkins and Randall Lockridge
(Terrace)