Shelly's Recipe

SKEWERED SHRIMP AND SCALLOPS

Category: Kabobs/Kebobs/Skewers

To get started, soak 6-10 short bamboo skewers for 30 minutes.
1 lb unsalted butter
1/2 tsp onion powder, garlic powder and ground mustard
1/4 tsp ground thyme, Old Bay Seafood seasoning and pepper
2 small limes sliced very thinly
Fresh Florence fennel sliced very thinly

Melt butter. Mix in onion powder, garlic powder, ground mustard, ground thyme, ground bay and fresh ground black pepper into butter/oil. Heat and stir and let cool.

Peel shrimp
Dry scallops

Skewer shrimp alternately with slices of lemon and fennel. Do the same with the scallops. Baste generously with the butter/oil mixture and place on a hot grill - 400+ degrees. Baste and turn as required. Remove the instant that the scallops firm and the shrimp become opaque.