Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Unpeeled Fresh Shrimp
1/2 lb Salmon Fillet
1/2 lb Sea Scallops
2 ts Lemon-Pepper Seasoning
3 tb Dry White Wine
3 tb Low Cal. Oleo
8 Ears Fresh Corn in Husks
8 Sprigs Fresh Dill

Peel Devein Shrimp. Remove Skin From Salmon Cut Into 1-Inch
Cubes. Combine Shrimp, Salmon Scallops in A Medium Bowl. Toss With
Lemon Pepper Wine Oleo. Set Aside. Soak Corn in Water To Cover 10
Min. Pull Back Husks Leaving Them Attached To Stem. Remove Sil Corn
From Husks; Discard Silk Reserve Corn For Other Uses. Divide
Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of
Dill. Close Husks To Completely Enclose Seafood. Tie Securely With
Heavy String At Each End. Position Food Rack 6 Inches Above Charcoal
Coals. Place Husks On Food Rack Grill Uncovered 10 Min. Turning
Frequently. Serve Immediately in Husks.
Fat 5.3, Chol. 76.

Browse by categories