Shrimp 'n Scallops

Contributed by:
Smoky

The "Set-Up" is easy ..................

For shrimp and scallops - I presume that these are the smaller bay scallops rather than the larger sea scallops -

Soak 6-10 short bamboo skewers for 30 minutes.
Slice small limes very thinly.
Slice fresh florence fennel very thinly.

Melt:

    1/4 lb. unsalted butter or use 1/4 C. mild olive

Mix:

    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 into butter/oil.
       Heat and stir and let cool.

Peel and dry 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.

Enjoy