Maple-Orange Shrimp and Scallop Kebobs

June 28, 2018


Thread shrimp and scallops alternately onto long skewers. Brush the seafood evenly with the vegetable oil. Sprinkle with salt and pepper. Reserve. Blend 1/2 c ketchup with 1/4 c orange juice, 1/4 c maple syrup, 1 tbsp worcestershire sauce, 1 tbsp apple cider vinegar, 1/2 tsp paprika and 3 cloves garlic minced. Preheat the grill to medium-high heat and grease lightly. Brush kebobs all over with the maple-orange mixture. Grill for 2 to 3 min per side, basting often, or until shellfish turns opaque.

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