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Ingredients Jump to Instructions ↓

  1. 24 med. to lg. shrimp (uncooked, shelled and deveined) 36 raw scallops (or chicken pieces) 1 lb. bacon slices 1 yellow and zucchini squash 5-7 small (about the size of a golf ball) new/red potato es 12 pearl onion s or 7 small yellow onions (see above for size) 3 lemon s and 2 limes 1/4 lb. butter , melted (yep, all of it!) 8-16 oz. Catalina salad dressing 2 tbsp. Worcestershire sauce 16 oz. fresh mushroom s (cut in half if large) Sprig of fresh dill or 1 tsp. dry 1 tbsp. parsley 1 tsp. garlic powder 2 tsp. Italian seasoning (or 1 each basil and oregano) 2 tsp. olive oil Tarragon (if using chicken )

Instructions Jump to Ingredients ↑

  1. Marinate shrimp, scallops and mushrooms in butter, dressing, dill, Worcestershire, parsley and garlic powder for at least two hours. Cut squash into 1 inch sections and then in half. Squeeze two lemons and 1 lime into bowl. Add olive oil and Italian seasoning and mix. Add squash and toss. Allow to marinate until shrimp/scallop mixture is ready. Meanwhile, cut potatoes in half and place in two foot section of aluminum foil. Add onions and wrap tightly. Quick cook in 350 degree oven (or on grill preheated to same temperature) for 15 minutes. Cut bacon slices to fit around shrimp (in half works, but may be too big if your shrimp are not). When all shrimp are wrapped, use remaining bacon (if any) to wrap scallops…this is not required but adds more of that awesome flavor! Set aside shrimp/scallop marinade for use later. Place potatoes, mushrooms, shrimp, squash (alternating between green and yellow), scallops, onions etc. on large skewers in that order and continue until skewers are full. Sprinkle lime and lemon juice over the skewers. Cook on a medium to high gas grill until bacon is cooked and crisp. Remove from grill and immediately baste with remaining marinade. Serve immediately.

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