Seafood-vegetable kebabs

Yield: 4 Servings

Measure Ingredient
24 mediums Fresh unpeeled shrimp, (1/2 pound)
1 tablespoon Lemon juice
2 teaspoons Vegetable oil
¼ teaspoon Hot sauce
⅛ teaspoon Salt
⅛ teaspoon Pepper
1 \N Clove garlic, minced
4 larges Sea scallops, (1/2 pound) cut in half horizontally
16 \N Pieces red bell pepper, (1-inch) (1 large)
8 slices Yellow squash, (1/2-inch) cut in half vertically
\N \N Vegetable cooking spray

Peel shrimp, leaving tails intact.

Combine lemon juice and next 5 ingredients in a bowl; stir well. Add shrimp and scallops, tossing gently to coat. Cover and marinate in refrigerator 30 minutes, stirring occasionally. Remove shrimp and scallops from marinade, reserving marinade.

Thread 3 shrimp, 1 scallop half, 2 bell pepper pieces, and 2 squash pieces alternately onto each of 8 (10-inch) skewers.

Coat grill rack with cooking spray, and place rack on grill over medium hot coals. Place kebabs on grill rack, and cook 4 minutes on each side or until shrimp and scallops are done, basting occasionally with reserved marinade.

Yield: 4 servings (serving size: 2 kebabs).

Per serving: 243 Calories; 5g Fat (17% calories from fat); 23g Protein; 31g Carbohydrate; 122mg Cholesterol; 210mg Sodium Recipe by: Cooking Light, June 1994, page 85 Posted to MC-Recipe Digest V1 #454 by igor@... on Jan 28, 1997.

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