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Prep 20min
Total20min
Ingredients8
Servings6
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
110
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
110mg
37%
Sodium
250mg
10%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
21g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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