Tangy Shrimp and Scallops |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Shrimp and scallops together make this a special dish for company, says Raleigh, North Carolina's Lauren Llewellyn. I serve these appealing kabobs over pasta with a green salad and garlic bread. Ingredients:
28 uncooked large shrimp (1-1/2 pounds), peeled and deveined |
28 sea scallops (about 1/2 pound) |
1/2 cup butter, cubed |
7 tablespoons lemon juice |
5 tablespoons worcestershire sauce |
1 to 2 teaspoons garlic powder |
1 teaspoon paprika |
Directions:
1. Place shrimp and scallops in a large resealable plastic bag; set aside.
2. In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1 minute or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp ans scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
3. Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink and scallops are opaque, turning once and basting with reserved marinade. Yield: 4 servings.
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