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Categories:
jumbo shrimp scallops vegetable oil salt pepper tomato ketchup orange juice maple syrup Worcestershire sauce apple cider vinegar paprika garlic
Viewed: 68 - Published at: 5 years agoIngredients
- 12 jumbo shrimp, peeled and deveined
- 12 large sea scallops
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Heinz Tomato Ketchup
- 1/4 cup orange juice
- 1/4 cup maple syrup
- 1 tablespoon Heinz Worcestershire Sauce
- 1 tablespoon Heinz(R) Apple Cider Vinegar
- 1/2 teaspoon paprika
- 3 cloves garlic, minced
Method
- Thread three each shrimp and scallops alternately onto long skewers. Brush the seafood evenly with the vegetable oil. Sprinkle with salt and pepper. Reserve.
- Blend the ketchup with the orange juice, maple syrup, Worcestershire sauce, vinegar, paprika and garlic. Preheat the grill to medium-high heat and grease lightly.
- Brush kebobs all over with the maple-orange mixture. Grill for 2 to 3 minutes per side, basting often, or until shellfish turns opaque. Makes 4 servings.
