Mixed seafood grill in corn husks

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Recipe by: kamillia

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Peel and Devein Shrimp. Remove Skin From Salmon and Cut Into 1-Inch
Cubes. Combine Shrimp, Salmon and Scallops in A Medium Bowl. Toss With
Lemon Pepper and Wine and Oleo. Set Aside. Soak Corn in Water To Cover
10 Min. Pull Back Husks Leaving Them Attached To Stem. Remove Sil and
Corn From Husks; Discard Silk and 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 and Grill Uncovered 10 Min. Turning
Frequently. Serve Immediately in Husks.
Fat 5.3, Chol. 76.