Recipe courtesy of Ree Drummond
Herby Grilled Shrimp and Scallop Skewers
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 173
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 43 mg
- Sodium
- 400 mg
Shrimp and scallop skewers are a big hit at any barbecue. Marinated in lemon, herbs and chile, they are perfect for serving as an appetizer, side or main course.
- Level: Easy
- Total: 1 hr 30 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 173
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 43 mg
- Sodium
- 400 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
four 12-inch skewers- Thread the shrimp and scallops onto four 12-inch skewers, dividing them evenly (see Cook’s Note). Place the skewers in a baking dish and sprinkle with the salt and pepper. Set aside.
- In a small bowl, mix the olive oil, rosemary, chile flakes, garlic and lemon zest. Pour the mixture over the skewers, coating them completely. Cover and place in the fridge for at least 1 hour or up to 12 hours to marinate. (Reserve the zested lemons to use for their juice later.)
- Preheat the grill to medium-high.
- Grill the skewers until the shrimp and scallops are just cooked through, about 3 minutes per side. Remove the skewers from the grill and immediately squeeze over the juice of one reserved lemon. Let the skewers rest for 5 to 7 minutes. Serve the skewers garnished with the parsley, with the remaining lemon on the side for squeezing over the skewers.
Cook’s Note
If using wooden skewers, soak the skewers in water for 30 minutes before proceeding.
