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Seafood Skewers

 Seafood Skewers
"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."
4 ServingsPrep: 20 min. + marinating Grill: 10 min.

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

  • 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.
  • 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.
Nutritional Facts: One serving (calculated without rice) equals 231 calories, 16 g fat (0 saturated fat), 99 mg cholesterol, 440 mg sodium, 4 g carbohydrate, trace fiber, 18 g protein. Diabetic Exchanges: 2-1/2 meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Seafood Skewers (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.