1 jar WATCHAREE’S Thai Green Curry Sauce
½ lb fresh calamari (about 8 count), cleaned, rinsed and pat dried
1 lb fresh jumbo sea scallops (about 10-12 count), cleaned, rinsed and pat dried
1 lb large shrimp (about 16-20 count), peeled and deveined
¼ cup high smoke point oil(such as grapeseed, sunflower or rice bran oil)
10-12 10” bamboo skewers
Soak skewers in water for 30 minutes prior to grilling. Keep all seafood cold in the fridge until ready to grill. Coat a grill pan or grill with high-smoke point oil and bring to high heat.
Thread 3-4 calamari tubes on two skewers sideways. Brush lightly with oil. Add calamari to the hot grill pan or grill rack and char each side for 3-4 minutes, turning once, and cook until the squid are opaque and cooked through. Do not over cook to avoid rubbery texture. Remove from skewers and slice crosswise into 1/4-inch rings. Set aside.
Thread scallops on the skewers, brush lightly with oil, and grill 3-5 minutes on each side or until scallops turn opaque, turning once. Remove from the skewers and set aside.
Thread shrimp on the skewers, brush lightly with oil and grill 5-8 minutes or until shrimp turn pink, turning once. Remove from the skewers and set aside.
Arrange grilled seafood on a serving plate. Warm WATCHAREE’S Thai Green Curry Sauce and pour over the seafood. Serve with Thai jasmine rice, brown rice, pasta noodles, rice noodles, or soba noodles. Alternatively, serve grilled seafood over fresh salad and drizzle Thai Green Curry Sauce over the salad. You can also grill summer vegetables and serve as a side dish. Enjoy!