Tangy Shrimp and Scallops Recipe
Tangy Shrimp and Scallops Recipe photo by Taste of Home

Tangy Shrimp and Scallops Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 4 servings

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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tangy Shrimp and Scallops in Quick Cooking January/February 2002, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 21, 2010

Thiis has become a summer favorite. Really easy but tastes like I fussed all day.

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