Grilled Scallop & Prawn Skewers with Caesar Salad
Blackened Grilled Scallop and Prawn Skewers

Prawns, deviened and peeled with tails left on
Scallops
Blackened spices, salt and pepper
Oil for rubbing

Wet skewers if wooden. Thread the prawns and the scallops alternately on the skewers. Sprinkle liberally with blackened spice then sprinkle with salt and pepper. Rub oil lightly onto the seafood and grill, turning to brown both sides, until done.

Caesar Salad
Using prepared mayonnaise will make an easy dressing, yet safe for young children. Store dressing in refrigerator. Use as little or as much anchovies as you like.

Romaine leaves, cleaned and cut up
Caesar Dressing:
1/2 c mayonnaise such as Hellman's or Best Food's Brand
      (not sweet)
2 Tbsp red wine vinegar
1/2 of small lemon (to squeeze for juice)
4 Tbsp fresh grated Parmesan cheese
1 garlic clove, smashed with back of a chef's knife (or use a garlic press)
3 to 4 anchovy fillets, rinsed and smashed
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Salt and pepper to taste

Place Romaine in large bowl. For Dressing: place mayonnaise in a bowl. Add rest of ingredients to combine and season with salt and pepper as needed. Toss Romaine with dressing right before service.

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