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

Related recipes