Shrimp and scallops with southwestern tartar sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sour cream |
| ¼ | cup | Fat-free mayonnaise |
| 1½ | tablespoon | Minced fresh cilantro |
| ⅛ | teaspoon | Chili powder |
| 1 | tablespoon | Fresh lime juice |
| 1 | tablespoon | Minced red onion |
| 2 | teaspoons | Minced fresh jalapeno pepper;, seeded |
| ⅔ | pounds | Shrimp; peeled and deveined |
| ⅔ | pounds | Sea scallops |
Directions
Combine the first 7 ingredients in a small bowl; mix well. Cover and refrigerate until needed. Thread 4 scallops and 5 shrimp alternately onto four, 12-inch skewers. Coat a grill rack with vegetable cooking spray.
Place skewers 4 to 5 inches from medium-hot coals. Grill, turning once, just until shrimp are opaque and scallops milky colored, firm and opaque, allowing about 4 minutes per side. Arrange skewers on serving plates; serve with tartar sauce.
Recipe by: Albertson's Recipe Collection, Volume 25 Posted to recipelu-digest Volume 01 Number 544 by Crane Walden <cranew@...> on Jan 17, 1998
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