Tangy Shrimp and Scallops
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
YIELD: 4 servings.
"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
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28 uncooked large shrimp (1-1/2 pounds), peeled and deveined
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28 sea scallops (about 1/2 pound)
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1/2 cup butter, cubed
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7 tablespoons lemon juice
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5 tablespoons Worcestershire sauce
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1 to 2 teaspoons garlic powder
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1 teaspoon paprika
Directions
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1.
Place shrimp and scallops in a large resealable plastic bag; set aside.
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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.
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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.
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