Mixed Seafood Grill with Lemon Butter

Oxmoor House
4 servings (serving size: about 5 shrimp and about 4 scallops)


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3/4 pound unpeeled large shrimp (about 22 to 24)
3/4 pound sea scallops (about 16 to 18)
Cooking spray
1 tablespoon butter, melted
1 tablespoon minced shallots
1 tablespoon minced fresh parsley
1/8 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Prep: 18 Minutes
Cook: 6 Minutes

Prepare grill.

Peel and devein shrimp, leaving tails intact. Thread shrimp onto 4 (10-inch) skewers.

Thread scallops onto 3 (10-inch) skewers.

Place shrimp and scallops on grill rack coated with cooking spray. Grill shrimp, uncovered, 2 minutes on each side or until done; grill scallops, uncovered, 3 to 4 minutes on each side or until done.

Remove seafood from skewers, and place in a large bowl. Add butter and remaining ingredients; toss. Serve immediately.

Note: If using wooden skewers, soak them in water for 30 minutes to prevent the wood from burning on the grill.

Created date

March 2010

Nutritional Information

Calories 206
Fat 6.4 g
Satfat 2.5 g
Protein 31.7 g
Carbohydrate 3.6 g
Cholesterol 169 mg
Iron 2.4 mg
Sodium 441 mg
Caloriesfromfat 29 %
Fiber 0.1 g
Calcium 69 mg