Tangy Shrimp and Scallops
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  • 28 large shrimp, peeled and deveined
  • 28 sea scallops
  • 1/2 cup butter or margarine
  • 7 tablespoons lemon juice
  • 5 tablespoons Worcestershire sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
Place shrimp and scallops in a large resealable plastic bag. In a microwave-safe bowl, combine the butter, lemon juice, Worcestershire sauce, garlic powder and paprika.
Microwave at 50% power for 1-1/2 minutes or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp and scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
Drain and discard marinade. alternately thread shrimp and scallops on metal or soaked wooden skewers.Grill, uncovered, over medium-hot hear for 6 minutes, turning once. Brush with reserved marinade. Grill 8-10 minutes longer or until shrimp turn pink and scallops are opaque

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