Grilled Shrimp And Scallop Kabobs Recipes

SHRIMP AND SCALLOP KABOBS

Steps:

• In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.

GRILLED SCALLOPS AND SHRIMP KABOBS

Steps:

• Place your shrimp and scallops in a large Ziploc freezer bag.
• In a bowl combine all the other ingredients and stir until mixed.
• Pour ¾ of the marinade into the bag with shrimp and scallops, reserve ¼ of the marinade for basting while the skewers are on the grill.
• Place the bag in the refrigerator and allow the shrimp and scallops to marinate for 15-30 minutes, turning the bag occasionally.
• Soak your wooden skewers in water for at least 1 hour, remove and let dry on a paper towel.
• Drain and discard the marinade, thread the shrimp, and scallops on to the skewers alternating between them.
• Preheat your grill to medium-hot.
• Place the skewers on to the grill and grill each side for 3-5 minutes.
• Using the reserved marinade baste each side of the skewers.
• Grill until your shrimp are and pink and the scallops are opaque; you should have nice grill marks on both the shrimp and the scallops.
• Serve immediately.

BEST GRILLED SHRIMP AND SCALLOP KABOBS

Steps:

• Soak wooden kabob sticks in water for one hour. Remove, let dry.
• Place shrimp and scallops in a reusable plastic bag, then insert them 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 overnight, 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 supposed 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

GRILLED SHRIMP AND SCALLOP KABOBS

Steps:

• Heat coals or gas grill for direct heat.
• Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
• Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
• Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

GRILLED SEAFOOD KABOBS

Steps:

• Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
• Preheat an outdoor grill for low heat and lightly oil the grate.
• Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
• Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.

SHRIMP & SCALLOP KABOBS

Steps:

• Peel and devein shrimp.
• Drain pineapple chunks.
• (Use imported soy sauce if available for better taste. Use domestic if that is all that is available).
• In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well.
• Add shrimp and scallops.
• Cover; refrigerate 3 hours or overnight.
• Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers.
• Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade.
• Refrigerate leftovers.