Tangy Shrimp and Scallops

Tangy Shrimp and Scallops

Makes 4 servings


  • 28 large shrimp, peeled and deveined
  • 28 sea scallops
  • ½ cup butter or margarine
  • 7 tbsp lemon juice
  • 5 tbsp Worcestershire sauce
  • 2 tsp garlic powder
  • 1 tsp paprika


  1. Place shrimp and scallops in a large resealable plastic bag. In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder, and paprika. Microwave at 50% power for 1 ½ minutes or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp and scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
  2. Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers.
  3. Grill, uncovered, over medium-hot heat for 6 minutes, turning once. Brush with reserved marinade. Grill 8-10 minutes longer or until shrimp turn pink and scallops are opaque.