Tangy Shrimp and Scallops Recipe

Ingredients
<br>- 28 large shrimp, peeled and deveined
<br>- 28 sea scallops
<br>- 1/2 cup butter or margarine
<br>- 7 tablespoons lemon juice
<br>- 5 tablespoons Worcestershire sauce
<br>- 2 teaspoons garlic powder
<br>- 1 teaspoon paprika
<br><p></p>Directions
<br>step 1: Place shrimp and scallops in a large resealable plastic bag. In a microwave-safe bowl, combine the 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 and scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
<br>step 2: Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers.
<br>step 3: 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.
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Ingredients
- 28 large shrimp, peeled and deveined
- 28 sea scallops
- 1/2 cup butter or margarine
- 7 tablespoons lemon juice
- 5 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon paprika

Directions
step 1: Place shrimp and scallops in a large resealable plastic bag. In a microwave-safe bowl, combine the 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 and scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
step 2: Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers.
step 3: 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.

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