Bacon-Wrapped Seafood Kabobs

These succulent seafood kabobs are ready in 30 minutes, but they look and taste like gourmet specialties that took much longer to prepare!

(3)
(2)
Save and Share
  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 3
 

Ingredients

2
tablespoons lemon juice
1/2
teaspoon ground red pepper (cayenne)
1/8
teaspoon garlic powder
12
fresh uncooked jumbo shrimp (1/2 lb), shelled with tails left on, deveined
6
fresh uncooked large sea scallops, halved crosswise
12
slices bacon, halved
1
large lemon, cut into 12 wedges

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas or charcoal grill. In medium nonmetal bowl or large resealable food-storage plastic bag, mix lemon juice, ground red pepper and garlic powder. Add shrimp and scallops; stir or turn bag to coat. Cover dish or seal bag; let stand at room temperature to marinate while cooking bacon.
  • 2 Meanwhile, in 10-inch skillet, cook bacon over medium heat 4 to 5 minutes, turning once, until lightly browned but not crisp (bacon needs to be pliable to wrap around seafood). Drain on paper towels.
  • 3 Drain shrimp and scallops; discard marinade. Wrap 1 piece of bacon around each shrimp and each scallop half. Onto 6 (12- to 14-inch) metal skewers, alternately loosely thread shrimp, scallops and lemon wedges.
  • 4 When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 4 to 7 minutes, turning once, until shrimp turn pink, scallops turn opaque and bacon is browned and crisp. To serve, squeeze juice from lemon wedges over shrimp and scallops.
  • 1 Heat gas or charcoal grill. In medium nonmetal bowl or large resealable food-storage plastic bag, mix lemon juice, ground red pepper and garlic powder. Add shrimp and scallops; stir or turn bag to coat. Cover dish or seal bag; let stand at room temperature to marinate while cooking bacon.
  • 2 Meanwhile, in 10-inch skillet, cook bacon over medium heat 4 to 5 minutes, turning once, until lightly browned but not crisp (bacon needs to be pliable to wrap around seafood). Drain on paper towels.
  • 3 Drain shrimp and scallops; discard marinade. Wrap 1 piece of bacon around each shrimp and each scallop half. Onto 6 (12- to 14-inch) metal skewers, alternately loosely thread shrimp, scallops and lemon wedges.
  • 4 When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 4 to 7 minutes, turning once, until shrimp turn pink, scallops turn opaque and bacon is browned and crisp. To serve, squeeze juice from lemon wedges over shrimp and scallops.

EXPERT TIPS

toggle

Expert Tips

Purchase regular-sliced bacon rather than thick-sliced bacon for this recipe. Regular-sliced will stretch and wrap around the shrimp more easily and cook in the time suggested.

Serve with a fresh lettuce or spinach salad on the side or, if you prefer, slices of fresh fruit.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
115mg
115%;
Sodium
670mg
670%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
15%;
Calcium
6%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.