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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My guests are always impressed when I make these special shrimp and scallop kabobs, says Carolyn Grier of Aurora, Illinois. They taste great and look spectacular when I garnish the plate with orange slices and fresh parsley. Ingredients:
1/4 cup olive oil |
1/4 cup chili sauce |
2 garlic cloves, minced |
1/2 teaspoon hot pepper sauce |
pepper to taste |
16 uncooked large shrimp (about 1/2 pound), peeled and deveined |
8 sea scallops (about 1/2 pound) |
hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour.
2. Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice. Yield: 4 servings.
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