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
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 4|
|Calories from Fat: 125 (44%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 151.4mg||47 %|
|Sodium 452.8mg||16 %|
|Potassium 444.9mg||12 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.2g|
|Protein 28.4g||41 %|
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Calories per serving: 284
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