Bay Winds® Shrimp and World Dock® Haddock Chimichurri Kabob


  1. Soak the bamboo skewers in water in a shallow pan for an hour. This will prevent them from catching fire during grilling. Remove from water to prepare the dish.
  2. On each skewer place fennel then fish followed by tomato, shrimp, and fennel. Repeat on each skewer.
  3. Brush the chimichurri sauce on all sides of the skewers. Wrap and refrigerate overnight for flavors to blend.
  4. Shake off excess marinade form skewers and grill on medium heat area for 2-3 minutes per side.
  5. Remove from grill and place on a warm entrée plate. Portion half of the hummus onto the side of the plate. Drizzle hummus with olive oil and place one olive in center.
  6. Sprinkle lemon zest and parsley over plate to garnish then serve with warm naan on the side.


  • 4 ea Bamboo skewers, 10 in.
  • 1 cup water
  • 2 ea World Dock® Haddock Filets, 4 oz, cut into large dice
  • 8 ea Bay Winds® Shrimp, White 16-20 Count, peeled, deveined, tail off
  • 8 ea Peak Fresh Produce® Tomato(es), Cherry
  • 1 ea fennel, bulb, cut into medium wedges
  • 1 1/2 cups Contigo® Chimichurri Sauce
  • 8 oz Roasted red pepper hummus
  • 2 tbsp Piancone® Oil, Olive, Extra Virgin
  • 2 ea Roma® Olives, Kalamata, pitted
  • 1 ea Peak Fresh Produce® Lemon(s), zest only, for garnish
  • 2 tsp Peak Fresh Produce® Parsley, Fresh, minced for garnish
  • 4 ea naan, warm, for side