Bacon-Wrapped Seafood Skewers
With a little kick from cayenne, these scrumptious kabobs feature crunchy bacon wrapping moist, tender shrimp and scallops. From Audrey Hagerty: Kunkletown, Pennsylvania. Recipe published in Taste of Home June/July 2008.
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- 2 tablespoon(s) lemon juice
- 1/2 teaspoon(s) cayenne pepper
- 1/8 teaspoon(s) garlic powder
- 12 uncooked jumbo shrimp, peeled and deveined
- 6 large sea scallops, halved widthwise
- 12 bacon strips, halved
- 1 medium lemon, cut into wedges
- • In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes.
- • Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half.
- • On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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