main meals

Ingredients

	12 oz roasted red peppers, jarred in water, drained
	1/2 cup(s) fat-free mayonnaise
	2 small garlic clove(s)
	12 large shrimp, peeled and deveined (purchase about 1/2 pound with shells)
	20 oz swordfish fillet(s), about two 10 oz steaks, cut in half
	4 tsp olive oil, extra-virgin
	1/2 tsp table salt
	1/2 tsp black pepper
	1 pound(s) clams with shell, Littleneck variety, scrubbed (about 12 clams)
	1 Tbsp parsley, fresh, chopped
	1 medium lemon(s), quartered, for garnish

Instructions

• Place roasted peppers, mayonnaise and garlic in a food processor or blender and process until smooth; set aside.
  
  
• Heat outdoor grill. Skewer shrimp onto 4 metal skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning). Brush shrimp and swordfish with oil and then sprinkle with salt and pepper.
  
  
• Place shrimp, swordfish and clams on hot grill. Cover and cook clams 3 to 5 minutes, or until shells open (discard any that don’t); shrimp 5 to 6 minutes, turning skewers once, until just cooked through; and swordfish 7 to 8 minutes, turning once, until just cooked through. Remove fish to serving plates; sprinkle with parsley and serve with lemon wedges. Pour sauce into 4 small cups and serve alongside for dipping. Yields about 3 shrimp, 4 to 4 1/2 ounces of swordfish, 3 clams and 1/4 cup of sauce per serving.