Shrimp and Scallop Kabobs

Dinner for six ready in 20 minutes! Grill shrimp and scallops to make these delicious citrusy kabobs.

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Servings 6

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ingredients 8
Prep Time 20 min
Total Time 20 min

Ingredients

2: tablespoons butter, melted

1/2: teaspoon grated lemon peel

2: tablespoons fresh lemon juice

1/2: teaspoon dried marjoram leaves

1/4: teaspoon salt

2: garlic cloves, minced

3/4: lb. shelled deveined uncooked large shrimp with tails left on

1: lb. uncooked fresh sea scallops

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Directions

1 Heat grill. In medium bowl, combine butter, lemon peel, lemon juice, marjoram, salt and garlic; mix well. Add shrimp and scallops; toss to coat. Alternately thread shrimp and scallops onto six 12 to 14-inch metal skewers. Reserve butter mixture.
2 When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; brush shrimp and scallops with butter mixture. Cook 6 to 8 minutes or until shrimp turn pink and scallops turn opaque, turning and brushing frequently with butter mixture. Discard any remaining butter mixture.

EXPERT TIPS

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Expert Tips

Scallops are bivalve mollusks categories into two groups. Bay scallops, found only in East Coast waters, measure about 1/2 inch. One pound of these tiny, tender and sweet scallops contains about 100 scallops. Sea scallops are larger, less tender and less expensive than bay scallops. Measuring about 1 1/2 inches, sea scallops number about 30 per pound and are the best kind to use for kabobs.

To devein shrimp, use a sharp pointed knife to slit along the outside curve of the shrimp. Pull out the dark vein, then rinse the shrimp under cold running water.