Kebabs, seafood and tomatoes

200 g peeled shrimp

200 g meat mussels

16 cherry tomatoes

1 head onions large

1 clove garlic

3 tbsp. walnut oil

2 tbsp. lemon juice

pepper

salt

For half an hour to lower the wooden skewers for kebabs in cold water.

Peel and finely chop the garlic and onion, mix with lemon juice and butter.

Shrimp and mussels to put in the prepared marinade, leave for half an hour in the heat.

Rinse, Pat dry the tomatoes, strung on skewers, alternating with mussels and shrimp.

Cook the kebabs, seafood and tomatoes in a frying pan, basting with marinade and turning occasionally, for 5 minutes

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