Citrus Shrimp and Scallops

Serve these light shrimp, scallop, and orange kabobs with rice or couscous.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Marinate: 30 mins
  • Grill: 10 mins

Citrus Shrimp and Scallops

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Directions

  1. Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, ginger, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator for 30 minutes. Drain, reserving marinade.
  2. If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods.
  3. Wrap one pea pod around each shrimp. Thread pea pods and shrimp onto four 10- to 12-inch skewers alternately with scallops and orange wedges.
  4. Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5 to 7 minutes more or until shrimp turn pink and scallops are opaque. Brush occasionally with marinade. Makes 4 servings.

From the Test Kitchen

Broiling directions:

Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 4 minutes. Turn and broil 4 to 6 minutes more or until shrimp turn pink and scallops are opaque. Brush occasionally with marinade.

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Nutrition Facts (Citrus Shrimp and Scallops)

  • Per serving:
  • 133 kcal ,
  • 1 g fat
  • 105 mg chol. ,
  • 305 mg sodium ,
  • 7 g carb. ,
  • 22 g pro.
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