Soak the skewers in water for at least 30 minutes so they don't burn when grilling. Cut the tuna into 2-ounce portions, then peel and devein the shrimp. Place 1 shrimp on each skewer, and then place the skewer through a piece of tuna long-ways and "cap" off with 1 more shrimp. In a medium bowl, combine all of the dry herbs and the garlic. Next, add the vinegar and citrus. Finally, slowly whisk in the oil to create a "vinaigrette" consistency. In a deep dish, add the tuna/shrimp skewer and top with half of the marinade. Marinate for no more than 25 minutes, or else the acids will cook the fish. Season with salt and freshly ground black pepper.
Preheat a grill or a grill pan.
Place the marinated skewers on the grill and cook to desired temperature (1 minute per side will cook the shrimp and make the tuna medium rare).
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Copyright 2002, Brian Duffy, All Rights Reserved