1. Place the prawns, scallops, pineapple chunks and red pepper into the marindae and leave in the fridge over night. 2. Soak 8 wooden skewers in water, or use metal skewers if available. 3. One hour before grilling and serving the skewers, make the salad - Place the melon balls into a large serving bowl and add the red onion, mint, mango chunks and fennel chunks - mix gently and leave in the fridge until needed. 4. Take 2 prawns, 1 (2) scallop/s, 4 chunks of red pepper and 2 chunks of pineapple, and skewer them in this order: red pepper, prawn, red pepper, pineapple, scallop, pineapple, red pepper, prawn and red pepper. 5. Brush with extra jerk marinade and grill for 3-5 minutes over hot coals turning all the time. 6. Serve the skewers on top the papaya boat with the minted fruit & vegetable salad salsa; yellow rice would be ideal accompaniment. ---------------------------------------------------------------------------
Nutrition
Ingredients
