| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Bnr, List | 1 | Servings | |
INGREDIENTS
| 1 | c | Hellmans® mayonnaise |
| 2 | Jars sliced pimientos; (4-oz.), drained | |
| 2 | sm | Garlic cloves; minced |
| 1/2 | ts | Crushed red pepper flakes; up to 1 |
| 1/4 | c | Olive oil or vegetable oil |
| 4 | ts | Fresh lemon juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 48 | Uncooked fresh medium shrimp; shelled, tails left on, deveined | |
| 48 | Uncooked fresh sea scallops |
INSTRUCTIONS
SPICY PIMIENTO SAUCE KABOBS GRILL DIRECTIONS: Heat grill. In food processor bowl with metal blade or blender container, combine all sauce ingredients. Blend at high speed until smooth. Set aside. In small bowl, combine oil, lemon juice, salt and pepper; mix well. Alternately thread shrimp and scallops onto sixteen 12 to 14-inch metal skewers; brush with lemon mixture. When ready to grill, oil grill rack. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 to 4 minutes or until shrimp turn pink and scallops turn opaque, turning once. Serve with spicy pimiento sauce. Notes: This recipe can be broiled. Prepare recipe as directed above; place food on broiler pan. Broil 4 to 6 inches from heat using times provided in recipe as a guideline. Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 17, 1998
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