Shrimp and Mussel Skewers with Roasted Red Pepper Glaze, Creamy Herbed Lemon Millet, and Griddled Zucchini

Instructions

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   1. If using wooden skewers, soak them in water for 10 minutes. Preheat the oven to 400°F (200°C).

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   2. Place the roasted red pepper, 2 garlic cloves, 2 tablespoons (30 ml) olive oil, honey, 2 tablespoons (30 ml) lemon juice, sweet paprika, red pepper flakes if using, 1/2 teaspoon salt, and black pepper in a blender or blending cup. Blend until smooth to make the glaze.

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   3. In a bowl, toss the shrimp and mussels with 3 tablespoons of the glaze. Reserve the remaining glaze for brushing and serving. Thread the shrimp and mussels onto the skewers, alternating them.

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   4. Arrange the skewers on a lined or lightly oiled baking tray. Bake for 8 to 10 minutes at 400°F (200°C), turning once halfway through, until the shrimp are pink and firm. Brush with a little more glaze as they come out of the oven.

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   5. Meanwhile, heat 1 tablespoon (15 ml) olive oil in a medium saucepan over medium heat. Add the shallot and the remaining minced garlic clove, and sauté for 2 to 3 minutes until softened.

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   6. Add the millet and toast it for 1 minute so it is well coated. Pour in the vegetable broth or water, add 1/4 teaspoon salt, and bring to a boil. Lower the heat, cover, and cook for 15 minutes until the liquid is absorbed and the millet is tender.

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   7. Remove the millet from the heat and let it rest, covered, for 5 minutes. Then stir in the Greek yogurt, parsley, chives, lemon zest, and the remaining 1 tablespoon (15 ml) lemon juice. Adjust with salt and pepper to taste, stirring until creamy.

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   8. Heat a grill pan or large skillet over medium-high heat. Toss the zucchini with the remaining 1 tablespoon (15 ml) olive oil and a pinch of salt. Cook for 3 to 4 minutes per side until golden and tender.

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   9. Spoon a bed of creamy millet onto each plate, top with the shrimp and mussel skewers, add the griddled zucchini on the side, and finish with the remaining glaze drizzled over or around the dish.