Seafood-Vegetable Kebabs

Categories: Fish and | Seafood

Serves: 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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