Jul 10, 2012

Best Grilled Shrimp and Scallop Kabobs


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 








Directions:
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





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15 comments:

  1. Oh, my! These look fantastic! I know what I'm making next time shrimp is on sale!! Thanks for sharing :)

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  2. So enjoyed this recipe - and your blog! Lovely flavors - looks fantastic - I've just signed up to follow you two!
    Mary

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  3. What a great dish for the upcoming barbecue weekend!

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  4. Made them yesterday and they were delicious. I do think they need just a bit more punch, but I'm not sure what that would be. Maybe bay seasoning, or possibly some peppers and onions on the kabob. Any thoughts?

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  5. HI Pam! Liz suggests you can add more lime juice. I prefer to add a teaspoon of cayenne pepper to the marinade to bring out the flavors.
    Not sure, but the green peppers and onions sound delicious with this kabob as well.

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  6. I adore both shrimp and scallops and I'm certain that these would be a hit with my family, too.

    It is kabob week at Get Grillin’. Family Fresh Cooking & I would love it if you linked up this recipe & up to 2 other kabob recipes you may have. http://bit.ly/j9keva

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  7. You read my mind! I've been thinking about scallops for a long time and was about to start my search for a great kabob recipe. Search no more! Looks delicious.

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  8. oh it looks delicious- best ever is right!

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  9. Will try next weekend! Thanks...

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  10. Thanks, we hope you enjoy them as much as we do. Please keep in mind, we don't like to add a lot of salt to our foods.

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  11. Thanks, we hope you enjoy them as much as we do. Please keep in mind, we don't like to add a lot of salt to our foods.

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  12. More lime and marinade over night. Also added cilantro which is a must i think.

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    1. Hi Anonymous! You are right! When we marinade over night and add some cilantro its even better! Go for it! Thanks for the tip! Enjoy!

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  13. Oh My Gosh!!! This recipe sounds SO good! I will definitely have to try it!!

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  14. if you dont have a lemon can you use just lime juice and be just as good?

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