Preparation:
Peel shrimp, leaving tails intact, and devein.
Combine olive oil and remaining ingredients; pour over shrimp and scallops. Cover and refrigerate 1 hour, stirring occasionally.
Remove shrimp and scallops from marinade, discarding marinade.
Alternate shrimp and scallops on 10 (14-inch) skewers; grill, uncovered, over medium coals 8 to 10 minutes on each side.
Note: Cooking times may vary according to size of shrimp and scallops. They may be cooked on separate skewers to control the degree of doneness, if desired. Sea scallops are large (about 2 inches in diameter); bay scallops are about the size of a nickel.
From Jade and Charlie McCulloch of Texas in September, 1992 "Southern Living" |
