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Spicy Shrimp 'n' Scallop Skewers

Spicy Shrimp 'n' Scallop Skewers
“I love shrimp!” says Traci K Wynne, Denver, Pennsylvania. “Throw in some scallops and I'm in heaven. We serve these skewers with some grilled steaks and a garden salad. I'm hungry just thinking about it!”
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 tablespoons butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon each white pepper, cayenne pepper and black pepper
  • 18 uncooked large shrimp (about 3/4 pound)
  • 12 sea scallops (1-1/2 pounds)

Directions

  • In a small saucepan, melt butter. Stir in seasonings; set aside and
  • keep warm. Peel and devein shrimp, leaving tails on. On six metal or
  • soaked wooden skewers, alternately thread shrimp and scallops.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill seafood, covered, over medium
  • heat or broil 4 in. from the heat for 3-5 minutes on each side or
  • until shrimp turn pink and scallops are firm and opaque, basting
  • occasionally with butter mixture. Yield: 6 servings.
Nutrition Facts: 1 skewer equals 176 calories, 5 g fat (3 g saturated fat), 128 mg cholesterol, 316 mg sodium,
© Taste of Home 2013

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Spicy Shrimp 'n' Scallop Skewers (continued)

Nutrition Facts: 3 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013