Mixed Seafood Grill in Corn Husks

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Mixed Seafood Grill in Corn Husks Ingredients

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

Instructions for Mixed Seafood Grill in Corn Husks

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.

Main Ingredient: FishCuisine: Uncategorized

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