Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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