Surf & Turf Seafood Skewers

• 2 tbsp roughly chopped garlic (about 6-8 cloves)
• ¼ cup parsley leaves
• ¼ cup basil leaves
• ½ cup Juice of small lemon
• ⅓ cup olive oil
• 1 tsp sea salt
• ½ tsp cracked black pepper
• 1 kg Marinara mix from the Seafood Market Caloundra
• 200 g Prosciutto, from any deli, thinly sliced
• Olive oil, for cooking

• Soak bamboo skewers in water for 30 minutes to prevent them from burning.
• Place garlic, parsley, basil, lemon, olive oil, salt and pepper in a small food processor and blend till smooth, alternatively mince garlic and finely chop herbs and mix marinade ingredients in a small bowl.
• Place marinara mix in a large bowl, reserving one tablespoon of marinade, pour remainder of marinade over marinara. Cover with plastic wrap and refrigerate for 30 minutes.
• To assemble: alternate marinara mix with prosciutto along each skewer.
• Place large frying pan over high heat with a dash of oil, alternatively heat BBQ to high. When hot, add skewers and cook on each side for 1 – 2 minutes, baste each side with reserved marinade. If marinade is too thick, loosen with a little more olive oil.
• Sprinkle with a little black pepper and chopped parsley and basil to serve. You could also skewer a basil leaf on both ends of skewer to serve.

With thanks to taste.com.au