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Seafood Brochettes

12 Prawns;shelled;large
12 Sea Scallops;large
1 lb Swordfish;1' chunks
8 Pearl Onion;parboiled;
1 Bell Pepper;seeded;
8 Cherry Tomato;
2 c White Wine
1 c Lime Juice
1/8 ts Tabasco Sauce
1/4 c Olive Oil
1 tb Cilantro;chopped

Remove veins from prawns. Combine last 5 ingredients for wine marinade. Add seafood to marinade and refrigerate 1 hour.
Cut bell pepper into 1 inch chunks. Thread seafood and vegetables onto skewers and barbecue or broil until done, basting occasionally with marinade. Serve over steamed rice.

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