Bacon-Wrapped Seafood Kabobs

(3)
  2 reviews
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 3 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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