| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Unpeeled Fresh Shrimp |
| 1/2 |
lb |
Salmon Fillet |
| 1/2 |
lb |
Sea Scallops |
| 2 |
t |
Lemon-Pepper Seasoning |
| 3 |
T |
Dry White Wine |
| 3 |
T |
Low Cal. Oleo |
| 8 |
|
Ears Fresh Corn in Husks |
| 8 |
|
Sprigs Fresh Dill |
INSTRUCTIONS
Peel & Devein Shrimp. Remove Skin From Salmon & Cut Into 1-Inch
Cubes. Combine Shrimp, Salmon & Scallops in A Medium Bowl. Toss With
Lemon Pepper & Wine & Oleo. Set Aside. Soak Corn in Water To Cover 10
Min. Pull Back Husks Leaving Them Attached To Stem. Remove Sil & Corn
From Husks; Discard Silk & Reserve Corn For Other Uses. Divide
Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of
Dill. Close Husks To Completely Enclose Seafood. Tie Securely With
Heavy String At Each End. Position Food Rack 6 Inches Above Charcoal
Coals. Place Husks On Food Rack & Grill Uncovered 10 Min. Turning
Frequently. Serve Immediately in Husks. Fat 5.3, Chol. 76.
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