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Tangy Shrimp and Scallops

 Tangy Shrimp and Scallops
"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."
4 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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


  • Place shrimp and scallops in a large resealable plastic bag; set
  • aside.
  • 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.
  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Tangy Shrimp and Scallops (continued)

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