Seafoods recipes

Seafood-Vegetable Kebabs

Course : Seafoods
Source: Cooking Light, June 1994, page 85
Serves: 4

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Ingredients:

24 medium fresh unpeeled shrimp -- (1/2 pound)

1 tablespoon lemon juice

2 teaspoons vegetable oil

1/4 teaspoon hot sauce

1/8 teaspoon salt

1/8 teaspoon pepper

1 clove garlic -- minced

4 large sea scallops -- (1/2 pound) cut in half horizontally

16 pieces red bell pepper -- (1-inch) (1 large)

8 slices yellow squash -- (1/2-inch) cut in half vertically

1 spray vegetable cooking spray

Preparation / Directions:

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).

Seafood-Vegetable Kebabs

Ingredients:

Preparation / Directions:

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