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."
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
Reviews
These were fantastic on the grill. If you want to tone down the heat on this dish a bit, substitute the chili sauce and hot pepper sauce for a mild-flavored barbecue sauce.
This recipe always gets rave reviews! The first time I cooked on skewers with shrimp and scallops to bring on a picnic lunch to the horse races. Delicious cold or hot. I usually make it using jumbo shrimp and don't bother with scallops. Even makes a great appetizer by itself, rice is optional.