Shrimps and Scallop Kebabs Recipe

Ingredients : Serves 4

225 g/8 oz large uncooked jumbo shrimps
225 g/8 oz scallops
250 ml/8 fl oz/1 cup dry white wine

30 ml/2 tbsp olive oil
15 ml/1 tbsp chopped tarragon

15 ml/1 tbsp chopped parsley
50 g/2 oz/0.25 cup butter or margarine, melted
A pinch of cayenne
Freshly ground black pepper
1 lemon, cut into wedges
Crusty bread and a salad, to serve

Method :

Peel the shrimps and discard the heads, tails and black intestinal threads. Place in a bowl with the scallops, pour over the wine and oil, add the tarragon and parsley and toss together until well covered. Cover with clingfilm (plastic wrap) and chill for about 3 hours.

Lift the shrimps and scallops from the marinade and thread on to soaked wooden skewers. Brush with the melted butter or margarine and sprinkle with the cayenne and pepper. Grill (broil) under a medium grill (broiler) for about 10 minutes until just cooked, turning and basting frequently. Garnish with lemon wedges and serve with crusty bread and salad.