Shrimp and Scallops with Southwestern Tartar Sauce

Ready in 1 hour

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1 1/2 tb fresh cilantro; Minced
1/4 c mayonnaise
1/8 ts Chili powder
2 ts fresh jalapeno; Minced
2/3 lb Sea scallops
1 tb red onion; Minced
1 tb Fresh lime juice
2/3 lb Shrimp; peeled and deveined
1/4 c Sour cream

Original recipe makes 4



Combine the first 7 ingredients in a small bowl; mix well. Cover and refrigerate until needed. Thread 4 scallops and 5 shrimp alternately onto four, 12-inch skewers. Coat a grill rack with vegetable cooking spray. Place skewers 4 to 5 inches from medium-hot coals. Grill, turning once, just until shrimp are opaque and scallops milky colored, firm and opaque, allowing about 4 minutes per side. Arrange skewers on serving plates; serve with tartar sauce. Recipe by: Albertsons Recipe Collection, Volume 25 Posted to recipelu-digest Volume 01 Number 544 by Crane Walden on Jan 17, 1998

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