I found a recipe on allrecipes.com for Tangy Shrimp and Scallops that looked promising, but I only used it on shrimp. Then I grabbed my iPhone and checked out Seafood Watch for the best shrimp to look for at the seafood counter and headed to the store.
When I got back from the store, I found a video on YouTube from Harvest Eating that showed me exactly how to peel and devein the shrimp since I’ve never done it before. (It’s amazing how convenient the Internet has made learning new recipes and cooking techniques, isn’t it?)
I don’t like shrimp, but Brian and our 10-year-old loved the shrimp on the barbie, and I was pleased that my first attempt at shrimp was a success. These shrimp would make a quick and delicious appetizer or part of the main course for Father’s Day or any other outdoor celebration you're having this summer.
- 28 large shrimp, peeled and deveined
- 28 sea scallops
- 1/2 cup butter
- 7 tablespoons fresh lemon juice
- 5 tablespoons Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon paprika
Prep time: 1 hour and 10 min
Cook time: 15 min
Total time: 1 hour and 25 min
Melt butter in a small saucepan.
Add lemon juice, Worcestershire sauce, garlic powder, and paprika to butter.
Set aside 1/3 of the marinade for basting.
Marinate the shrimp in the remaining marinade for one hour — turning occasionally.
Thread shrimp and scallops on skewers.
Grill uncovered over medium-hot heat for 6 minutes, turning once.
Brush with marinade, then continue to cook another 8 minutes or so until shrimp are pink and scallops are opaque.
Deveining the shrimp
- Since I didn’t use scallops, I halved the marinade recipe and it turned out fine. You could of course, do 56 shrimp in the full batch of marinade if you omit the scallops.
- Many of the reviewers on allrecipes.com said the marinade didn’t do much for scallops, but everyone raved about how it worked with the shrimp.
- I served the shrimp with a side of rice and some sautéed onion, zucchini, and squash.
See also: Father's Day poems: A guide
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