| Title: | Mixed Seafood Grill in Corn Husks |
| Detail: | 3/4 lb Unpeeled Fresh Shrimp
1/2 lb Salmon Fillet
1/2 lb Sea Scallops
2 ts Lemon-Pepper Seasoning
3 tb Dry White Wine
3 tb Low Cal. Oleo
8 Ears Fresh Corn in Husks
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
and Wine and the Butter. Set aside.
Soak Corn in water to cover 10 min. Pull back Husks leaving them attached to stem.
remove Silk & 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. |
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