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Ingredients
| raw shrimp: 28 large shrimp (peeled and deveined) |
| scallops: 28 |
| salted butter: 1/2 cup (or margarine) |
| lemon juice: 7 Tbl |
| worcestershire sauce: 5 Tbl |
| garlic powder: 1 tsp |
| paprika: 1 tsp |
Tangy Shrimp and Scallops
Credit: AllRecipes
User rating:
"'Shrimp and scallops together make this a special dish for company,' says Raleigh, North Carolina's Lauren Llewellyn. 'I serve these appealing kabobs over pasta with a green salad and garlic bread.'"
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Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Directions
- Place shrimp and scallops in a large resealable plastic bag. In a microwave-safe bowl, combine th butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1-1/2 minutes or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp ans scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
- Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 6 minutes, turning once. Brush with reserved marinade. Grill 8-10 minutes longer or until shrimp turn pink and scallops are opaque.