Shrimp, Salmon and Zucchini Skewers
Both salmon and shrimp provide a lot of high quality protein for muscle building and as a bodybuilding material in general. The omega-3 fatty acids from salmon help with concentration problems and support memory.
Outside the barbecue season, you can also cook the skewers in a coated pan or a grill pan. If you like it a bit spicier, you can also add red onion pieces to the skewers.
- 16 shrimp (peeled and deveined, with tails)
- 2 garlic cloves
- 1 Tbsp chopped Fresh herbs (such as parsley, dill, rosemary)
- 4 Tbsps olive oil
- freshly ground peppers
- 1 zucchini
- 10 ozs Salmon
Soak 8 wooden skewers in warm water so they do not burn on the grill.
Rinse the shrimp and salmon and pat dry. Cut the salmon into large cubes. Peel and mince the garlic. Combine the shrimp with the garlic, herbs, and olive oil. Rinse the zucchini, cut in half lengthwise and slice into thick pieces. Parcook the zucchini pieces in a steamer basket over a pot of simmering water for about 10 minutes.
Thread the zucchini, shrimp and salmon onto the soaked skewers and season with salt and pepper. Cook on a preheated grill for about 4 minutes per side. Serve immediately.