6 servings
12 ounces Uncooked Scallops
12 ounces Contessa large Uncooked Tail-on Shrimp
2 tablespoons butter, melted
1/2 teaspoon dried marjoram leaves
1/2 teaspoon lemon peel, grated
2 tablespoons fresh lemon juice
1/2 teaspoon salt
2 garlic cloves, minced
Heat gas or charcoal grill.
In a medium bowl combine butter, lemon peel, lemon juice, marjoram, salt and garlic. Mix well.
Add shrimp and scallops to the butter mixture.
Place scallops and shrimp onto metal skewers and reserve the butter mixture.
Place the kabobs on the grill rack.
Brush the scallops and shrimp with the butter mixture.
Turn and brush the kabobs with the butter mixture frequently and allow to cook for 6-8 minutes.