| 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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