Ingredients
28 uncooked large shrimp (1-1/2 pounds), peeled and deveined28 sea scallops (about 1/2 pound)1/2 cup butter, cubed7 tablespoons lemon juice5 tablespoons Worcestershire sauce1 to 2 teaspoons garlic powder1 teaspoon paprika
Preparation
Place shrimp and scallops in a large resealable plastic bag; set aside.
In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1 minute or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp ans scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink and scallops are opaque, turning once and basting with reserved marinade.
