Tangy Shrimp and Scallops

SUBMITTED BY: Lauren Llewellyn

"'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
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

28 large shrimp, peeled and deveined
28 sea scallops
1/2 cup butter or margarine
7 tablespoons lemon juice
5 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika

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.