Try our Grilled Shrimp and Scallop Kabobs that are out of this world! Shrimps and scallops infused with wonderful ctirus flavors from lemon and lime mixed with Worchestershire sauce, then grilled to perfection, making this kabob BEST tasting EVER !
The best part is that its low fat and low in calories! What a refreshing change and a light dish for a summer barbecue instead of meat! A seafood kabob that is healthy, mouth watering, and so delicious…you will see these kabobs disappear in no time!
Quick and easy to make! Serve over a bed of rice with a salad and you have a great meal! Try them!
To make this dish, you will need some fresh scallops and shrimps from your local market.
BEST Grilled Shrimp and Scallops Kabobs:
- 30 Large Shrimps, peeled and deveined -(you can use frozen)
- 30 Sea Scallops
- 1/2 cup of Smart Butter or Olive Oil
- 6 Tbsp. lemon juice
- 6 Tbsp. lime juice
- 2 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. sea salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. fresh black pepper
- 5 Tbsp. Worcestershire sauce ( Lea & Perrins)
- wooden 8″ kabob sticks
Soak wooden kabob sticks in water for one hour. Remove, let dry.
Place shrimp and scallops in a reusable plastic bag, then insert into another plastic bag to prevent leakage.
In a large bowl, combine all ingredients and microwave for 1-2 minutes or until the butter is melted.
Stir and set aside about 1/3 of the juice for basting.
Pour the remaining marinade over the shrimp and scallops.
Seal bag and refrigerate for one hour or over night, turning bag over occasionally.
Drain and discard the marinade – you will notice that some of the juice has hardened because of the butter…This is how it is suppose to look.
Thread kabobs alternately using scallops and shrimp.
Heat the grill, and place them on the BBQ uncovered, over medium heat, and grill for about 3 to 5 minutes per side, turning once.
Brush each side with the remaining marinade.
Grill until shrimp turns pink and scallops are opaque.
Yields 15 Kabobs