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Grilled Shrimp and Scallops

Yield 2 servings.
Enjoy a dinner on the patio with Grilled Shrimp and Scallops, Italian Pasta Salad, sliced fresh tomatoes, and commercial hard rolls.

Ingredients

  • 1/4 pound unpeeled large fresh shrimp
  • 1/4 pound sea scallops
  • 1 tablespoon minced shallots
  • 2 tablespoons dry white wine
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon minced garlic
  • 2 teaspoons white wine Worcestershire sauce
  • 1 teaspoon olive oil
  • 1/8 teaspoon pepper
  • Vegetable cooking spray
  • 2 teaspoons chopped fresh parsley
  • Lemon wedges (optional)

Nutrition Information

  • calories 122
  • caloriesfromfat 26 %
  • fat 3.5 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 4.7 g
  • fiber 0.0 g
  • cholesterol 102 mg
  • iron 0.0 mg
  • sodium 224 mg
  • calcium 0.0 mg

How to Make It

  1. Peel and devein shrimp. Place shrimp and scallops in a small heavy-duty, zip-top plastic bag. Combine shallots and next 8 ingredients; pour over shrimp and scallops. Seal bag, and shake until shrimp and scallops are well coated. Marinate in refrigerator 1 hour, turning bag occasionally.

  2. Remove shrimp and scallops from marinade, reserving marinade. Thread shrimp and scallops onto 2 (12-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque, basting frequently with marinade. Sprinkle with parsley; garnish with lemon wedges, if desired. Serve immediately.

Cooking Light Light Cooking for Two