Title: Mixed Seafood Grill in Corn Husks
Categories: Seafood
Yield: 8 Servings
| 3/4 | lb | Unpeeled Fresh Shrimp |
| 1/2 | lb | Salmon Fillet |
| 1/2 | lb | Sea Scallops |
| 2 | ts | Lemon-Pepper Seasoning |
| 3 | tb | Dry White Wine |
| 3 | tb | Low Cal. Oleo |
| 8 | | Ears Fresh Corn in Husks |
| 8 | | Sprigs Fresh Dill |
Peel & Devein Shrimp. Remove Skin From Salmon & Cut Into 1-Inch Cubes.
Combine Shrimp, Salmon & Scallops in A Medium Bowl. Toss With Lemon Pepper
& Wine & Oleo. Set Aside. Soak Corn in Water To Cover 10 Min. Pull Back
Husks Leaving Them Attached To Stem. Remove Sil & Corn From Husks; Discard
Silk & 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 & Grill
Uncovered 10 Min. Turning Frequently. Serve Immediately in Husks.
Fat 5.3, Chol. 76.