Low Carb Seafood Provençal Cheap Thrills Cuisine by Lombardo and Bùi Yield: 2 servings 4 jumbo scallops 4 halibut pieces, 1-inch square 4 salmon pieces, 1-inch square 8 medium shrimp, shelled 2 Tbsp. lemon juice 1 Tbsp. lemon zest 1 Tbsp. chopped fresh dill ¼ cup water ¼ cup 3/8-inch diced red pepper ½ cup 3/8-inch diced tomato 1 Tbsp. tomato paste 1 Tbsp. minced garlic 2 Tbsp. chopped fresh parsley lemon wedges steamed spinach Marinate scallops, halibut, salmon, shrimp, lemon juice, zest and dill in the refrigerator for 2 hours. Soak 4 wooden skewers for 30 minutes. Combine the remainder of the ingredients in a small saucepan and cook until liquid evaporates (5 to 8 minutes). Keep warm. Arrange the seafood on the skewers. Broil 4 inches from element for 5 minutes. Turn over and broil for 2 minutes longer. Spoon sauce over skewers. Serve with lemon wedges and steamed spinach. Note: This is part of the Low Carb Collection

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