Combine first seven ingredients in medium bowl. Add shrimp and scallops, toss to coat. Cover and refrigerate at least 30 minutes and up to 1 hour, tossing occasionally. Prepare barbecue. Skewer 4 shrimp and 3 scallops alternately on each skewer. Grill until shrimp are just cooked through and scallops are opaque, brushing frequently with marinade, about 3 minutes per side. Bring remaining marinade to simmer in small saucepan. Serve on skewers, passing marinade separately. Source: Bon Appetit, Barbecue Special Edition, 1993 From the MM database of Judi M. Phelps. firstname.lastname@example.org, email@example.com, or jphelps
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 4|
|Calories from Fat: 75 (36%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 54.9mg||17 %|
|Sodium 284.6mg||10 %|
|Potassium 245.7mg||6 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 20.6g|
|Protein 13.2g||19 %|
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Calories per serving: 208
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