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Bacon-Wrapped Seafood Skewers

With a little kick from cayenne, these scrumptious kabobs will be the hit of your next barbecue. The crunchy bacon wraps create moist, tender shrimp and scallops. —Audrey Hagerty Saylorsburg, Pennsylvania.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings

Ingredients

  • 2 tablespoons lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 12 uncooked jumbo shrimp, peeled and deveined
  • 6 large sea scallops, halved widthwise
  • 12 bacon strips, halved
  • 1 medium lemon, cut into wedges

Directions

  • In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes.
  • Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half.
  • On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood.
Nutrition Facts
2 each: 257 calories, 12g fat (4g saturated fat), 161mg cholesterol, 756mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 31g protein.

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