Grilled Shrimp
& Scallops
Comments:
These delicacies of the sea ore great partners to spice up the grill for an evening of fun and entertainment. Simply select the freshest you can get and then get after it. This is a real treat from the standards of grill fare.
Contributed by:
Smoky
For shrimp and scallops - I use the smaller bay scallops rather than the larger sea scallops.
To get started, soak 6-10 short bamboo skewers for 30 minutes.
 1/4 lb. unsalted butter
or 1/4 C. mild olive oil
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. ground mustard
1/4 t. ground thyme
1/4 t. ground bay
1/4 t. fresh ground black pepper
2 small limes sliced very thinly
Fresh florence fennel sliced very thinly
Melt butter ( or use mild olive oil). Mix in onion powder, garlic powder, ground mustard, ground thyme, ground bay and fresh ground black pepper into butter/oil. Heat and stir and let cool.
Peel shrimp
Dry scallops
Skewer shrimp alternately with slices of lemon and fennel. Do the same with the scallops. Baste generously with the butter/oil mixture and place on a hot grill - 400+ degrees. Baste and turn as required. Remove the instant that the scallops firm and the shrimp becomes opaque.
Warm slices of hearty Italian bread, would be great to have.
|
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
