Yield: 4 Servings
|24 mediums||Fresh unpeeled shrimp, (1/2 pound)|
|1 tablespoon||Lemon juice|
|2 teaspoons||Vegetable oil|
|¼ teaspoon||Hot sauce|
|1||Clove garlic, minced|
|4 larges||Sea scallops, (1/2 pound) cut in half horizontally|
|16||Pieces red bell pepper, (1-inch) (1 large)|
|8 slices||Yellow squash, (1/2-inch) cut in half vertically|
|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.