Grilled shrimp and scallop kabobs
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | eaches | Unpeeled, jumbo fresh shrimp |
| 30 | eaches | Sea scallops |
| 1 | cup | Olive oil |
| ½ | cup | Fresh lime juice |
| 2 | cloves | Garlic |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
Directions
Peel shrimp, leaving tails intact, and devein. Combine olive oil and remaining ingredients; pour over shrimp and scallops. Cover and refrigerate 1 hour, stirring occasionally.
Remove shrimp and scallops from marinade, discarding marinade.
Alternatre shrimp and scallops on 10 (14-inch) skewers; grill, uncovered, over medium coals (300 to 350 degrees F) 8 to 10 minutes on each side.
Note: Cooking times may vary according to size of shrimp and scallops. They may be cooked on separate skewers to control the degree of doneness, if desired. Sea scallops are large (about 2 inches in diameter); bay scallops are about the size of a nickle.
From Jade and Charlie McCulloch of Texas in September, 1992"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-19-95