| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish and, Seafood |
4 |
Servings |
INGREDIENTS
| 24 |
md |
Fresh unpeeled shrimp, (1/2 pound) |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Vegetable oil |
| 1/4 |
ts |
Hot sauce |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
|
Clove garlic, minced |
| 4 |
lg |
Sea scallops, (1/2 pound) cut in half horizontally |
| 16 |
|
Pieces red bell pepper, (1-inch) (1 large) |
| 8 |
sl |
Yellow squash, (1/2-inch) cut in half vertically |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Peel shrimp, leaving tails intact.
Combine lemon juice and next 5 ingredients in a bowl; stir well. Add shrimp
and scallops, tossing gently to coat. Cover and marinate in refrigerator 30
minutes, stirring occasionally. Remove shrimp and scallops from marinade,
reserving marinade.
Thread 3 shrimp, 1 scallop half, 2 bell pepper pieces, and 2 squash pieces
alternately onto each of 8 (10-inch) skewers.
Coat grill rack with cooking spray, and place rack on grill over medium hot
coals. Place kebabs on grill rack, and cook 4 minutes on each side or until
shrimp and scallops are done, basting occasionally with reserved marinade.
Yield: 4 servings (serving size: 2 kebabs).
Per serving: 243 Calories; 5g Fat (17% calories from fat); 23g Protein; 31g
Carbohydrate; 122mg Cholesterol; 210mg Sodium
Recipe by: Cooking Light, June 1994, page 85
Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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