• 6 ounces salmon fillet
• 6 ounces tuna steak
• 6 ounces shrimp, peeled and de-veined
• 5 cloves garlic, finely chopped
• 1 1/2 tablespoons capers, crushed

• juice of half a lemon
• 1/4 cup olive oil
• 2 tablespoons basil, chopped
• 4 tablespoons seasoned bread crumbs
• salt and pepper

Soak 8 wood skewers for 30 minutes in water or white wine. Place the fish and shrimp on a large plate or in a shallow dish. Sprinkle the fish with garlic, capers, lemon juice, olive oil, chopped basil, the bread crumbs and salt and pepper. Turn the fish to coat well with the flavorings, then leave for at least an hour to marinate at room temperature, or for up to 12 hours in the refrigerator. Heat grill. Thread seafood onto the skewers, alternating the different fish and shrimp. Grill 2-3 minutes a side. Serve with grilled summer vegetables.